broiled sea perch with anchovy; purple mustard with garlic

I wasn’t able to get to the Union Square Greenmarket today, but I was still able to get some fresh fish for the evening, because of Chelsea’s Down to Earth Farmers Market on 23rd Street.

  • four red sea perch fillets (totaling 15 ounces) from American Pride Seafood Company, their stall in Chelsea’s Down to Earth Farmers Market on 23rd Street, brushed with 2 tablespoons of olive oil mixed with more than a teaspoon of a combination of chopped rocambole garlic from Keith’s Farm and thinly-sliced Japanese scallions from Norwich Meadows Farm, the fish seasoned with sea salt and freshly-ground black pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about 5 minutes, or when the skin had become crisp and the fish cooked through, sauced with a bit of olive oil in which 2 salted anchovies from Buon Italia, rinsed and filleted, had been heated over a very low flame for about 5 minutes until the anchovies had fallen apart, kept warm while the fillets were broiled, finished on the plates with chopped oregano from Stokes Farm, organic Whole Foods Market lemon wedges served on the side
  • purple mustard greens from Paffenroth Farms, wilted for only about 10 to 15 seconds in a little live oil in which one clove of sliced rocambole garlic from Keith’s Farm had been allowed to sweat, a small amount of a Calabrian medium hot cherry pepper from Alewife Farm added after the greens had wilted, seasoned with sea salt and freshly-ground pepper, finished on the plates with a drizzle of olive oil
  • the wine was a Portugese (Alenejo) white, Esporão Reserva White 2015, from Manley’s Wine & Spirits, 35 8th Avenue
  • the music was William Duckworth’s ‘The Time Curve Preludes’