porgy, spring garlic, herbs; tomatoes, cavolo nero


Porgy is far too little appreciated.  I suspect a reputation for boniness (not entirely deserved) might have something to do with it, helping to make it more than ‘reasonably priced’, one of the least expensive finned seafood in the market.  Maybe it’s the unassuming or clumsy name, but then the name ‘scrod’ isn’t very elegant either, and it’s extremely popular in New England.

  • four porgy fillets (a total of one pound) from Blue Moon Fish Company, patted dry, seasoned with salt and pepper, sautéed in 2 1/2 tablespoons of melted butter, along with spring garlic from Norwich Meadows Farm which was brushed over the fish, occasionally, for 2 or 3 minutes, the fillets carefully flipped, the heat reduced to low and the pan covered for two minutes, then uncovered and a mix of chopped herbs (here chives, mint, thyme) added to it, with the basting continuing for another minute or so
  • cherry tomatoes from Toigo Orchards heated with olive oil in a separate pan for a few minutes minutes, seasoned, and finished with chopped savory
  • Cavolo Nero from Migliorelli Farm, briefly wilted with olive oil and two garlic halves which had first been heated in the oil
  • the wine was a California white, David Akiyoshi Chardonnay Clarksburg 2013
  • the music was Messiaen’s ‘Éclairs sur l’au-delà’, his last completed work