I love this fish in so many ways. This may have been my tastiest broiled sea perch with anchovy, ever, and there have been a lot of them. Here they are still inside the fishers’ bucket at the Union Square Greenmarket: Unrelated: I think freshwater perch (Perca flavescens) would be even more popular than it already …
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broiled sea perch with anchovy; purple mustard with garlic
I wasn’t able to get to the Union Square Greenmarket today, but I was still able to get some fresh fish for the evening, because of Chelsea’s Down to Earth Farmers Market on 23rd Street. four red sea perch fillets (totaling 15 ounces) from American Pride Seafood Company, their stall in Chelsea’s Down to Earth Farmers Market on …
broiled sea perch with anchovy; tomatoes; roasted treviso
I love this fish, and have sung the praises of sea perch on this blog more than once before. The only hesitation I ever have in dealing with it comes while I pause to decide which recipe to use. Last night I went with the one which involves anchovy, because the rest of the plate pretty much said ‘Mediterranean’. six red …
broiled sea perch with anchovy; roast radishes, with greens
red radishes red fish I know that only some of the red survives the cooking processes; it’s the taste that keeps me coming back. four fillets of red sea perch (a total of just over a pound) from American Seafood Company, brushed with olive oil and some chopped wild garlic from Lani’s Farm, seasoned with salt and pepper, …
broiled sea perch with anchovy; kale; tomato compote
on the counter, the three basic elements, before… …and on the plate, as it was served What fishermen in New York ocean waters call ‘sea perch’ bears no relationship to the fresh water perch I grew up with. The brilliant color of its scales and its skin would be enough evidence, but, since its pinkish flesh …
broiled sea perch, anchovy; tomato, marjoram; fennel, chili
It was our fourth seafood dinner in 9 days, but the first one to include actual fish. Until last night there had been mussels, scallops, and crabs, but nothing with fins. six beautiful 2 or 3-ounce orange/red ocean perch fillets from American Seafood Company’s stand at Saturday’s Chelsea’s Down to Earth Farmers Market on 23rd Street, …
broiled sea perch with scallion, anchovy; tomato; cabbage
It’s a beautiful fish And it’s an absolutely delicious fish. Last night we enjoyed what may have been one of my most successful preparations ever, using a simple recipe I’ve become very fond of, on some very fresh fish. It’s precisely however because I’m realizing how good this fish is without the addition of strong …
broiled sea perch, anchovy; cress; roasted purple radish
Sometimes the picture on these posts may be as good as the food, but not always, since my first priority is getting the plate to the table rather than arranging an “I’m ready for my close up, Mr. DeMille” installation. This was one of those good sometimes. The beautiful purple radishes were almost as key to …
broiled red perch with garlic/anchovy/lemon; tomato; kale
Still working on that summer heirloom tomato thing, now heading toward mid-December. six beautiful 2 or 3-ounce orange/red ocean perch fillets [aka redfish, or rose fish] from Paul at the Pura Vida Seafood stand in the Union Square Greenmarket, rinsed and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total …
broiled garlic/scallion-oiled ocean perch; mustard greens
While we really like the recipe I’ve been using for ocean perch fillets for several years, I wanted to try it without the anchovy. Last night I substituted sorrel, because at the moment, with what I had on hand at the moment, it seemed like the most promising alternative. The result was good, but not …