This recipe was developed by Gary Jacobson, chef at Zarela. Gary grew up in the Boston area and is a master seafood cook. He has taught me much about the ways of the sea and its creatures, and our menu is the richer for it. The Worcestershire sauce, by the way, is not an inauthentic “Americanization.” It is a ubiquitous seasoning in Mexico.
At the restaurant we make these with freshw