pan-seared tilefish with wild garlic, herbs; potatoes; mizuna


wild garlic, a treat anytime, but in the Greenmarket, in February?


I could say that l just about built this meal around the wild garlic I had picked up at the Greenmarket on Monday, but I have to admit that my fondness for tilefish also had a lot to do with what I served that day.

  • two 9-ounce tilefish fillets from American Seafood, prepared pretty much along the lines of this Melissa Clark recipe, replacing the scallions specified in her instructions with a dozen tiny wild garlic plants (bulbs and stems) from Lani’s Farm, and, for the herbs, a combination of fresh parsley (Eataly), thyme (Forager’s), lovage (Two Guys from Woodbridge), sage (Eataly), and oregano, cooking the fish in a copper au gratin pan, aluminum foil for a cover, and both a small brush and a spoon to spread/ladle the wild garlic butter over the fish
  • absolutely the sweetest potatoes I can remember ever having tasted, 6 ‘red potatoes’ from Lucky Dog Organic Farm, scrubbed and boiled, unpeeled, halved, tossed with sweet butter, salt, pepper, and chopped parsley from Eataly
  • mizuna from Lani’s Farm, very slightly wilted in a pan in which 2 halved garlic cloves from John D. Madura Farm had first been allowed to brown slightly in a little olive oil, seasoned with salt and pepper and drizzled with a bit more oil
  • the wine was an Oregon (Willamette) white, Kings Ridge Oregon Pinot Gris 2014
  • the music was Handel’s ‘Rodelinda’,  Alan Curtis conducting the Orchestra/Ensemble, Il Complesso Barocco, with Marie-Nicole Lemieux, Simone Kermes, Marijana Mijanovic,
    Steve Davislim, Sonia Prina, and Vito Priante