I could say the meal was all about micro ‘Bull’s Blood’ beet greens, but that wouldn’t be quite accurate. In fact I had decided on the two pollock fillets first, and then I spotted the purple ‘greens’ across the way. Whatever. But the plate sure was pretty. two 8-ounce pollock fillets from from American Seafood, seasoned on both sides …
Search for pollock - 25 results found
Pollock with lemon, sorrel, capers; kale; roasted tomatoes
Pollock is a favorite with both of us, and the micro sorrel which I found at the Greenmarket a few minutes after walking away with the fillet became a star when I combined the two. My sighting the little greens was especially lucky because I did not have any chives at home, and it was that fine little …
roasted: pollock with lemon, chives; cauliflower; radishes
Yes. And colorful. two 8-ounce pollock fillets from American Pride Seafood in the Union Square Greenmarket, seasoned with salt and pepper and placed in a buttered baking dish, spread with a mixture of soft butter, zest from what may have been a Frost Lisbon Lemon, grown locally by Fantastic Gardens of Long Island, and scissored whole …
pollock, prosciuto, tomato, potato; Brussels sprouts
…plus that wonderful February surprise, baby leeks. I was at the American Seafood stall in the Greenmarket, looking for something which I had not prepared recently, but also something which was not particularly expensive. Both conditions would be important last night, because once again a commitment would keep us away from the apartment for …
pollock, tomato/lovage salsa, slow-cooked fennel
This meal was almost an exact repeat of one we enjoyed two months ago, except for some of the details of the ingredients and their sources, and the fact that this time I cut the single fillet into six pieces rather than four before breading and sautéing them. Also, there were more fennel fronds involved – …
sautéed pollock, salsa fresca, slow-cooked fennel
This was an incredibly delicious meal which incorporated several much-too-under-appreciated foods, including pollock, lovage, fennel, fennel seeds – and fennel fronds! Did I say that the Pollock was really, really good, and that it tasted nothing at all like fish fingers or fake crab meat? In fact, with its somewhat crispy edges, even without skin, the taste …
sautéed sea bass; chestnut mushrooms, chilis; purple kale
I’m still not used to my forays with some of the finer kinds of white fish ending up as splendidly as lately they sometimes have. This was one of the very best. It all started in the Union Square Greenmarket, as always. That image is of only one of the 3 or 4 reservoirs of …
monkfish roasted with potato, olive, bay; fava greens, mint
It’s called Monkfish around here, but it’s also the delicacy the French call Lotte, the Italians Coda di rospo, the Spanish Cola de Rape, the Germans Seeteufel, and the English Anglerfish. Whatever it’s known as, it’s a delicious fish, and not really like any other. I love this dish, and the fact that the monkfish can …
tilefish over cabbage, tomatoes, wine, olives, and capers
I’m not entirely happy with this meal, although I have to say it was actually pretty delicious. It’s not really my style, either in the preparation or the presentation, since, as it turned our, both seemed to make it more of a fish stew than a grill, a sautée or a bake, any of which I would prefer …
sautéed whiting, scallions, herbs, lemon; potatoes, greens
It’s an excellent fish. Unaccountably, it’s less expensive than many of its culinary cousins (hake, cod, halibut, sea bass, tilefish, pollock, ocean perch, or porgy, among others) but demand and celebrity dictate these things in the food world, and the restaurant world, pretty much the same as they do everywhere else. It’s also a good-looking fish, even …