Search for broiled sea perch with anchovy - 17 results found

broiled sea perch with anchovy; boiled potato, chives; rabe

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 is if it were as red as these beauties, which even stay orange or red throughout the cooking process.

Oops, I just read that my favorite finned delicacy while I was growing up around the Great lakes, ‘the ultimate pan fish’, is now mostly farmed.  You really can never go home again.

The fillets lying on the counter at home, after being rinsed:

After being placed inside the pan, oiled, garlic-ed, and seasoned:

  • four beautiful Atlantic sea perch fillets (one pound total), red, or orange-red colored, sometimes called ‘redfish’, but in New York area at least, it’s normally ‘sea perch’ or ‘ocean perch’, even though they aren’t really perch at all, but ‘rockfish’ [?], from American Seafood Company in the Union Square Greenmarket, brushed with 2 tablespoons of olive oil mixed with about a teaspoon of finely chopped garlic from our local, 8th Avenue Foragers Market, seasoned with sea salt and freshly-ground black pepper, placed inside a large enameled cast iron pan, broiled skin side up 4 or 5 inches from the flame for about 4 or 5 minutes, at which time the edges had become a little crisp, and the fish was cooked through, removed from the broiler and sauced simply with a bit of warm anchovy in olive oil (2 salted Sicilian anchovies from Buon Italia, rinsed thoroughly, filleted and chopped, had been heated over a very low flame for about 5 minutes in 2 tablespoons of oil, by which time the anchovies had fallen apart), the fillets garnished with micro red radish from Two Guys from Woodbridge, Whole Foods Market lemon wedges served on the side
  • just under a pound of very sweet small redskin potatoes from Race Farm, scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the still-warm large vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a little Trader Joe’s Italian Reserve extra virgin olive oil, seasoned with salt and pepper, and tossed with scissored fresh chives, also from Phillips Farms, which were supposed to be served with more chives scattered over the top, but I forgot to add them
  • what remained of a large bunch of broccoli rabe (aka raab, or rapini, among other names) from Migliorelli Farm after cooking most of it 2 days earlier, wilted in a little olive oil inside a medium size antique high-sided tin-lined copper pot in which 6 small garlic cloves from Foragers Market had been heated until fragrant and slightly softened, seasoned with salt, pepper, and a couple pinches of dried peperoncini Calabresi peperoncino secchia from Buon Italia in Chelsea Market, divided between the 2 plates and drizzled with a little more olive oil
  • the wine was a Portuguese (Alentejo) white, Esporao Monte Velho White 2016, from Garnet Wines
  • the music was a recording of the 2018 premier performance [yeah, the premier] of Donizetti’s 1839  opera semiseria, ‘L’ Ange de Nisida’, in a concert performance at the Royal Opera House in London, in association with the remarkable company, Opera Rara, conducted by Mark Elder, the title role sung by Joyce El-Khoury

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 23rd Street, brushed with 2 tablespoons of olive oil mixed with more than a teaspoon of a combination of chopped rocambole garlic from Keith’s Farm and thinly-sliced Japanese scallions from Norwich Meadows Farm, the fish seasoned with sea salt and freshly-ground black pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about 5 minutes, or when the skin had become crisp and the fish cooked through, sauced with a bit of olive oil in which 2 salted anchovies from Buon Italia, rinsed and filleted, had been heated over a very low flame for about 5 minutes until the anchovies had fallen apart, kept warm while the fillets were broiled, finished on the plates with chopped oregano from Stokes Farm, organic Whole Foods Market lemon wedges served on the side
  • purple mustard greens from Paffenroth Farms, wilted for only about 10 to 15 seconds in a little live oil in which one clove of sliced rocambole garlic from Keith’s Farm had been allowed to sweat, a small amount of a Calabrian medium hot cherry pepper from Alewife Farm added after the greens had wilted, seasoned with sea salt and freshly-ground pepper, finished on the plates with a drizzle of olive oil
  • the wine was a Portugese (Alenejo) white, Esporão Reserva White 2015, from Manley’s Wine & Spirits, 35 8th Avenue
  • the music was William Duckworth’s ‘The Time Curve Preludes’

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 sea perch fillets (totaling 15 ounces) from American Pride Seafood Company, their stall in Chelsea’s Down to Earth Farmers Market on 23rd Street, brushed with 2 tablespoons of olive oil mixed with about a teaspoon of chopped ramp bulbs from Berried Treasures, seasoned with sea salt and freshly-ground Tellicherry pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about 4 minutes when the skin had become crisp and the fish cooked through, sauced with a bit of olive oil in which 3 salted anchovies from Buon Italia, rinsed and filleted, had been heated over a very low flame for about 5 minutes until the anchovies had fallen apart (the sauce had just been prepared, but I could have been done a little earlier and kept warm while waiting for the fish to cook), the fillets finished on the plates with chopped lovage from Keith’s Farm, lemon wedges served on the side
  • four large cherry tomatoes from Alex’s Tomato Farm, via Chelsea’s Down to Earth Farmers Market, halved, gently warmed and slightly softened in a little olive in which a very small amount of chopped ramp bulbs from Berried Treasures Farm had been warmed until the allium had begun to be fragrant, sprinkled with torn leaves of basil from Stokes Farm
  • one small head of treviso from Campo Rosso Farm, washed, the moisture drained or shaken off, halved lengthwise, most of the V of the root ends cut away (and immediately eaten by the cook, as I love chicory in any form), arranged cut side up on a medium Pampered Chef unglazed ceramic oven pan (after securing the leaves with toothpicks and/or string), covered with an abundance of thyme branches from Keith’s Farm, seasoned generously with sea salt and freshly-ground Tellicherry pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400º oven for 12 minutes or so, turned over, returned to the oven for 8 or 9 minutes, then set cut side up again and drizzled with one more tablespoon of oil, then finished baking until the root was tender when pierced with a knife, or about 2 minutes more, arranged on the plates and sprinkled with a very little bit of balsamic vinegar
  • the wine was an Italian (Langhe) white, Azienda Agricola Rivetti Massimo Aurelia Arneis Langhe 2015, from Chelsea Wine Vault
  • the music was the album, ‘Musica Baltica’, Reinhard Goebel conducting Musica Antiqua Köln (basically, performances of music composed in the Baltic Sea Hanseatic courts during the seventeenth century)

broiled sea perch with anchovy; roast radishes, with greens

Shuynkyo_radishes

red radishes

 

red_fish_2_plate

red fish

 

red_perch_radish_stuff

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, then broiled 4 inches from the flames for about 4 minutes until the skin was crisp and the fish cooked through, sauced with a bit of olive oil in which 2 rinsed, filleted salted anchovies from Buon Italia were heated until they had fallen apart, the fish finished on 2 plates with a drizzle of local lemon from Fantastic Gardens of Long Island, and chopped lovage from Two Guys from Woodbridge
  • Shuynkyo radishes from Lani’s Farm (which describes them as ‘hot and sweet’), some of the greens cut off and set aside (I had already used a certain portion earlier, and, surprisingly, after this meal there were still some remaining), scrubbed, most of them halved, tossed in a little olive oil with salt, pepper, and rosemary leaves, arranged in a ceramic pan on the stove top where they were cooked over high heat until some at least had lightly browned in spots, placed in a 425º oven for about 15 minutes, removed, returned to the range, a little butter stirred in, and the greens which had been reserved earlier, now roughly chopped, tossed into the pan and cooked until barely wilted, finished with juice from the same local lemon used on the fish  [note: next time I will cook the greens separately, since, in this process, they ended up pretty much negating the crispness the radishes had arrived at earlier]
  • the wine was a California (Sonoma) white, Jacqueline Bahue Carte Blanche Sauvignon Blanc Sonoma Valley 2015 from Naked Wines
  • the music was various concertos by Antonin Reichenauer,  Marek Stryncl directing Musica Florea

broiled sea perch with anchovy; kale; tomato compote

sea_perch_on_counter

on the counter, the three basic elements, before…

 

sea_perch_kale_tomatoes

…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 cooks up white, we could be fooled had it not been seen in its earlier state.

The French know it as Rascasse, but there’s some confusion with names on the other side of the Atlantic because it apparently belongs to the family, ‘scorpaenidae‘, which also includes the scorpionfish.

I think.

Anyway, it’s delicious.

  • six fillets of red sea perch (a total of one pound) from American Seafood Company, brushed with olive oil and some chopped green garlic from Lani’s Farm, seasoned with salt and pepper, then broiled 4 inches from the flames for about 4 minutes until the skin was crisp and the fish cooked through, sauced with a bit of olive oil in which 3 rinsed, filleted salted anchovies from Buon Italia were heated until they had fallen apart, finished with chopped parsley from Whole Foods
  • a small amount of ‘Evenstar Smooth’ kale from Alewife Farm, barely wilted in olive oil in which one clove of garlic from Norwich Meadows Farm, halved, had been cooked until beginning to brown, finished with salt, pepper, and a drizzle of olive oil
  • five Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, halved, heated in olive oil with one chopped scallion from John D. Madura Farm, along with some chopped thyme from Stokes Farm and part of one red cayenne pepper from Oak Grove Plantation, finely chopped
  • the wine was a Spanish (Rueda) white, Naia D.O. Rueda 2014, from Verdejo old vines
  • the music was Carlos Chavez, Symphonies No.1 and 3, from the album, Chavez: The Complete Symphonies / Mata, London SO