bluefish, tomatoes, leek, basil, parsley; cavolo nero


I suppose it should not really be surprising, but every time I prepare this dish, using pretty much the same recipe, it both looks and tastes differently than it ever did before.  This one may have been the best yet.

Oh yes, I have to say again how sorry I am that some people haven’t learned to appreciate the (possibly acquired) full-flavored taste of this extraordinary fish.

  • one 15-ounce bluefish fillet from Blue Moon Fish, baked (more or less along the lines of this recipe) in a glazed ceramic pan at 450º for about 20-25 minutes above and below a variety of sliced heirloom tomatoes from Lani’s Farm, two sliced young leeks (rather than the scallions specified in the recipe) from Ryder Farm, more than a little olive oil, some torn Gotham Greens Brooklyn rooftop basil from Whole Foods, removed from the oven and placed on two plates, finished with chopped parsley from Paffenroth Farms, the pan juices drizzled on top of the now-divided fillet
  • cavolo nero, or black kale, from Bodhitree Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith’s Farm, which had first been heated in the oil
  • the wine was an Italian (Marche) white, Saladini Pilastri Falerio 2014, from Phillippe Wines
  • the music was Haydn’s ‘8 Nocturnes