bluefish ‘Greek style’, micro fennel; romano beans, dill buds

We weren’t certain when, or absolutely certain where, we would be eating last night. We were invited to a friend’s birthday party, in Boerum Hill, where we celebrated earlier in the evening, and we lingered longer than we had expected to. I must however have assumed all along that I’d end up cooking dinner, since I had purchased a beautiful big section of a bluefish fillet in the Greenmarket that afternoon, and I would never have even thought about waiting untio the next day to cook it.

We always eat late, and this was the weekend, so it wasn’t entirely incredible that we wouldn’t be sitting down to eat until 12:20 in the morning. What would have been less credible was any liklihood that it would be one of my best meals ever.

We began supper at 12:20 in the morning and it was one of my best meals ever.

  • one 21-ounce bluefish from Pura vida Seafood, rinsed, cut into 2 sections, rubbed with olive oil and a little Columela Rioja 30 Year Reserva sherry vinegar, seasoned with sea salt and freshly-ground black pepper, placed inside a vintage oval tin-lined copper au gratin pan, sprinkled liberally with a very pungent dried Sicilian oregano from Buon Italia and a bit of dried peperoncino Calabresi secchi, also from Buon Italia, then covered/layered with thin slices of one small red onion, thin slices of one ripe medium heirloom red tomato, and more than a tablespoon of chopped fresh oregano buds, all from Norwich Meadows Farm; plus 8 or 9 pitted and halved Gaeta olives from Eataly; and several thin slices of a Whole Foods Market organic lemon, the pan placed inside a 425º and baked for just under 20 minutes (rather than the usual 15 minutes, because the fish was thicker than those I had cooked in the past), arranged on the plates and garnished with micro bronze fennel from Two Guys from Woodbridge
  • romano beans from Berried Treasures Farm, parboiled for a few minutes, drained, dried, reheated in olive oil inside a heavy seasoned vintage cast iron pan, seasoned with sea salt and freshly-ground black pepper, tossed with fresh dill buds from Alewife Farm, arranged on the plates, more dill and a drizzle of olive oil added
  • the wine was a California (Mendocino and Lake counties) white, Scott Peterson Rumpus California Sauvignon Blanc 2017, from Naked Wines

There was a sweet, and it seemed made to follow this Mediterranean entrée.

  • an unadorned scoop or so of incredibly delicious Old Mother Hubbert Dairy lemon basil gelato (ingredients: non fat dry milk, lemon juice, orange juice, fresh basil, lemon zest), produced at the Back to the Future Farm, near Middletown, NY, that I had picked up at Rose Hubbert‘s stand at the Union Square Greenmarket