broiled sea perch with anchovy; roast radishes, with greens


red radishes



red fish



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