Summer perch. Last night I decided it might actually be a thing. I think what did for me it were the luscious ripe heirloom tomatoes I chose as the only accompaniment for this wonderful fish. nine small (less than 2 ounces each) beautiful orange/red-skinned ocean perch fillets from Danielle Bickleman at American Seafood Company’s stand at …
Search for broiled sea perch with anchovy - 17 results found
broiled ocean perch, anchovy, savory, dandelion; trifolati
Mmmmm. We’re back from California, and I’m back happy to haul local seafood (caught by others) onto our dinner table. four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total of little more than one teaspoon of a chopped spring …
allium-brushed broiled ocean perch with anchovy; bok choy
Ocean perch. It’s a beautiful fish, and always a treat, even when if one of the diners has to negotiate it while suffering the temporary loss of the use of one hand. Dealing with the vegetable ended up the larger challenge. *four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, …
sea perch, wild garlic, habanada, anchovy; radishes; rabe
With its gorgeous pink/red skin, I find it difficult to avoid bringing Sea perch home whenever I see it at a fish seller’s stall in Union Square, especially since it has so many other virtues, beginning with excellent flavor and texture, and including ease of preparation, at least as I have come to know it. The radishes had …
sea perch and anchovy sauce; carrots with thyme, oregano
It’s a beautiful fish, with a delicate red skin, although the color mostly disappears with cooking. New York venders (and restaurants?) sometimes call it ‘redfish’, but usually it’s ‘sea perch’ or ‘ocean perch’, even if it bears little resemblance to the fresh water perch I grew up with around the Great Lakes. The brilliant color of its scales …
perch, anchovy; tomato, leek, thyme; young kale
This is the second time I’ve prepared sea perch, and I’m already growing very fond of it. Although supposedly not related to the freshwater fish of the same name, it tastes remarkably similar to the species I grew up with on the Great Lakes, and that’s a very good thing. Also, in Michigan and Wisconsin our perch were never …
coppa, arugula; baked cod, potatoes tomato; frizzy mustard
Like many nights, dinner at home was also a night at the opera. A note on the subject of our dinner music: During our evening meals we often listen to a recording of an entire opera (or a large section of one, continuing it later that night or the next day). I could call it …