In anticipation of Taste of Tribeca*, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking some of the participating chefs for cooking tips. Luis Nieto, executive chef of The Palm since it opened in late 2008, used to be at Blue Water Grill—he went from surf to turf—and consequently, one of his two tips is for fish, while the other is for beef.

Here’s how you can make an olive crust for tuna—or any kind of fish, really. Take kalamata olives and microwave them for 8 to 10 minutes on regular power. You want them to be like rocks; olives have so much flavor that even when they’re dry, they’ll retain their flavor. Grind in a food processor or blender with some Japanese bread crumbs (panko), Italian parsley, and salt. You don’t need to add oil—the goal is a dry crust. Rub the fish with the mixture, and quickly sear.

My other tip is for an Italian preparation called gremolata, which is made with raw garlic, lemon zest, and parsley. It’s primarily used in veal or pasta dishes, but if you mix in the finest extra-virgin olive oil you have, you’ll end up with a marinade for fish or, as we sometimes do as a special here at The Palm, a nice steak.

Tickets are on sale now at tasteoftribeca.org. Buy before May 1 and they’re only $35. Also, join the Taste of Tribeca Facebook group and you might win a T-shirt.

Previous Taste of Tribeca Tips:
• Tip #7: Good Food Is Slow Food (Alberto Polo of Farinella)
• Tip #6: When Applying Sauce, Use Your Noodle (John Sierp of M1-5)
• Tip #5: Prep Like a Pro (Marc Forgione)
• Tip #4: Fresh Pasta Shouldn’t Be Too Fresh (Giovanni Tenace of Roc)
• Tip #3: Back to the Cutting Board (Russell Moss of Cafe 92YTribeca)
• Tip #2: Method to the Mashedness (Henry Meer of City Hall)
• Tip #1: Bake Beforehand (Rachel Thebault of Tribeca Treats)