The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
You can also make this dish with halibut. I roast four 6-ounce pieces of halibut at 450 F for 12 minutes, seasoned with equal amounts of cracked fennel seed, coriander and black pepper. Serve with mango chutney, cucumber relish and rice.