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 …
Search for perch - 35 results found
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 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 …
lemony, habanada-breaded, baked perch; potatoes; kale
A fish bake. Although there were some obvious differences and some less than obvious even to me, after I spotted the little fillets in the fisherman’s family’s stand, I almost immediately thought of this meal as a modest salute to the Great Lakes of what are generally describe as one’s ‘formative’ years. I brought home …
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 …
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 …
sea perch, blewits, habanada, garlic; eggplant, olives, mint
In many ways, this meal was almost the opposite of the one we enjoyed the day before: I wrote about Tuesday’s dinner that there were no contrivances or adornments, and this time nothing but the micro green garnish was left on its own. In fact last night I may have gone just a little too …
broiled ocean perch, alliums, aji, anchovy; tomato, basil
Summer perch. Last night I decided it might actually be a thing. I think what did for me it were the luscious ripe heirloom tomatoes I chose as the only accompaniment for this wonderful fish. nine small (less than 2 ounces each) beautiful orange/red-skinned ocean perch fillets from Danielle Bickleman at American Seafood Company’s stand at …
broiled ocean perch, anchovy, savory, dandelion; trifolati
Mmmmm. We’re back from California, and I’m back happy to haul local seafood (caught by others) onto our dinner table. four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total of little more than one teaspoon of a chopped spring …
allium-brushed broiled ocean perch with anchovy; bok choy
Ocean perch. It’s a beautiful fish, and always a treat, even when if one of the diners has to negotiate it while suffering the temporary loss of the use of one hand. Dealing with the vegetable ended up the larger challenge. *four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, …