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, …
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sautéed marinated Squeteague; blue potatoes; fiddleheads
Squeteague (aka ‘Weakfish’ or Sea/Ocean Trout). I’ve written it before: We love this fish. I seem to have prepared it 3 times, in 3 different sizes, in the first post calling it ‘Weakfish’ but eventually I tagged it Squeteague, mostly out of my fondness for coastal New England and its Narragansett heritage [Narragansett: pesukwiteag, meaning ‘they give glue’, because …
to explain again, I didn’t cook this meal; I just assembled it
Because it was on what some folks call ‘Holy Saturday’ (as a child, a choir boy, and an altar boy, I was one of them), and it was the second day of the ‘Paschal fast’, the meal we enjoyed last night would have been much in line with Catholic tradition. But that’s not why we had it. Also, …
breaded mint/chili/leek-marinated swordfish; kalette chips
This swordfish dish has become very familiar on this site, except that last night the fresh herb was mint rather than the usual oregano, and the micro ‘greens’ which finished it were chard, which may never have made an appearance here. The vegetable was almost totally new to our table: Ten months ago I had served Kale sprouts (the …
spicy tautog with olives, tomato, herbs; fennel, dill; cheeses
I didn’t start early enough to prepare the ‘tomato water’ which was a part of a recipe I had used for this wonderful fish last July. The other problem I had last night was that I didn’t want to turn on the oven, a step necessary for my second favorite treatment of tautog (blackfish), so I improvised. I used …
oregano/lemon-grilled squid; grilled eggplant, milkweed
I’ve made the Mario Batali’s recipe for grilled eggplant (using all kinds of eggplant) something of a classic in our kitchen; and this alternative to using an oven in the preparing small squid, bodies and tentacles (a lot of tentacles in this instance) is approaching the same status. They’re both delicious, and each of the formulas is open to variations. three …
artichoke/ricotta-filled ravioli with garlic, tomato, milkweed
This is a formula for an almost an instant dinner, and it never has to be an exact repeat, thanks to the availability of one or another form of good fresh pasta (frozen, handily little more than an arms distance from the pot), a few fantastic cherry tomatoes (which aren’t fussy/time sensitive), and the possibility of …
heirloom, greens; bass, oxalis; agretti; squash, milkweed
Hyperbole. Yes, this will sound like hyperbole, but, supported by the fallibility of memory, I mean it: This was the best fish I have ever tasted. Note: along with everything else it had going for it, there was just the right amount of crustiness to the bass when it arrived on the plates. The meal began with what …
seafood sausage, browned butter, vetch; sunchokes; kale
The meal was surf [but with a pork casing] & turf [otherwise only vegetables], even if it looks downright earthy. It was. four sweet seafood sausages from The Lobster Place [salmon, shrimp cod, scallops, Italian seasonings, fennel seed, shallots, pepper, fresh parsley, pork casing] pan-grilled for about 10 minutes, turning regularly, accompanied by a brown butter sauce made by melting a third of …
pork chops with tarragon; tomato; Brussels sprouts
We hadn’t eaten meat in 9 days, although that was certainly no hardship for us. After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on Long Island eel; ‘Hudson River prawns’; zucchini-filled pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced mackerel, crab cakes, scallops and Grey …