Sometimes the picture on these posts may be as good as the food, but not always, since my first priority is getting the plate to the table rather than arranging an “I’m ready for my close up, Mr. DeMille” installation. This was one of those good sometimes. The beautiful purple radishes were almost as key to …
Search for perch - 35 results found
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 …
broiled sea perch with anchovy; tomatoes; roasted treviso
I love this fish, and have sung the praises of sea perch on this blog more than once before. The only hesitation I ever have in dealing with it comes while I pause to decide which recipe to use. Last night I went with the one which involves anchovy, because the rest of the plate pretty much said ‘Mediterranean’. six red …
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 …
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, …
roasted herb-marinated white sea perch; wilted cavalo nero
before (Paul displaying his own purchase).. ..and after (my display of our dinner) I was introduced to this terrific fish today on one of my regular visits to one of the fish stalls in the Union Square Greenmarket, Pura Vida Seafood. I’ve learned to pay attention to what Paul tells me, and this is another of …
broiled sea perch with anchovy; kale; tomato compote
on the counter, the three basic elements, before… …and on the plate, as it was served What fishermen in New York ocean waters call ‘sea perch’ bears no relationship to the fresh water perch I grew up with. The brilliant color of its scales and its skin would be enough evidence, but, since its pinkish flesh …
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 …
sautéed herb-marinated red perch; wilted kale
Note to self: a delicious dish, more so for being easy to prepare, adaptable for most white-fleshed fish What is a Red Perch? I think I’ve finally found the answer, but not before I had probably bored too many very smart people with the question while at a very happy Artsy happy hour last night. I had been very attracted to …