It’s not really much “like lobster”, as some would have it, but it is a sweet fish, in more than one sense. I’ve written a bit about tilefish in an earlier post. It’s difficult to imagine that it was once included within that hoary commercial seafood classification, ‘trash fish’, along with, among others species I would now consider delicacies, …
Search for sea robin - 19 results found
salmon, arugula; pasta, cucumber, alliums, balsamic, herbs
Whenever I have enough time in the kitchen to come up with a new treatment of a familiar ingredient, I go for it, but it doesn’t happen often enough. I repeat myself more often than I want to, even if there are always at least slight variations in the repetitions. I’d like to be more innovative, especially as …
Porgy, squash-coppa-chili-lime bed, micro scallion; greens
This is the meal I referred to in my previous post, the dinner I described as less than simple and less than minimal, at least in the context of my usual practice. I’m no longer sure how I came upon the recipe. It may be that my mind started wandering after I had seen ‘Sea Robin’ on Blue …
dolphin, lemon, alliums, thyme, tapenade; squash; tomato
This fish doesn’t get much respect. This has been true even after some people decided it would go over better if it were called ‘mahi -mahi,’ rather than the traditional, ‘dolphin’, or ‘dolphinfish’, important in both western cuisine and art for 4 millennia (long before Hawaii turned up). I came close to exhausting the topic, once before, at least as it …
sautéed porgy filets with herbs; grilled ramps & asparagus
lots of herbs and unltimately lots of alliums as well The meal tasted far more luxurious than the amount of money which exchanged hands at the fishmonger today would have suggested. Also, the availability of ramps and asparagus made for an entrée fit for a king, or at least a somewhat unpresuming monarch. four 3-ounce …
duck breast, lovage; ozettes, micro beet; flowering pak choi
The duck and its preparation was very familiar (except for a little fillip at the end), but this time it seemed juicier than ever. It may have been the fact that I sautéed it in a new tin-lined copper skillet this time instead of the enameled cast iron pan I have always used before (although I …
venison, sauce poivrade; roasted carrots; brussels sprouts
very happy with this meal Holidays and weekends shouldn’t be the only occasions for special meals, and besides, what’s ‘special’ when you’re trying to do your best all the time? Still, I have to admit that this was pretty special, and while I served it on an ‘ordinary’ Monday, that wasn’t my original intention. …
oysters, pea crab; swordfish, tomato, radish greens
Because I already had enough vegetables on hand already, almost my only purpose in heading for the Union Square Greenmarket that day was to secure a seafood entrée for dinner. It had only occurred to me to also pick up oysters because, while still abed, I had seen the Blue Moon Fish Company retweet of a tweet about their …
swordfish, olive tapenade, tomato salsa; minutina
I decided to splurge, but I felt it would be okay to do so. The average cost at the Greenmarket of each portion of fish included in our last two meals had worked out to less than $2.50, so now I would be comfortable about spending almost $10 per portion for a special treat. And besides, Barry was returning from a campout with his …