{"id":10056,"date":"2016-10-16T01:54:11","date_gmt":"2016-10-16T01:54:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10056"},"modified":"2016-10-16T01:54:11","modified_gmt":"2016-10-16T01:54:11","slug":"porgy-squash-coppa-chili-lime-bed-micro-scallion-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10056","title":{"rendered":"Porgy, squash-coppa-chili-lime bed, micro scallion; greens"},"content":{"rendered":"

\"porgy_zucchini_greens\"<\/p>\n

This is the meal I referred to in my previous post<\/a>, the dinner I described as less than simple and less than minimal, at least in the context of my usual practice.<\/p>\n

I’m no longer sure how I came upon the\u00a0recipe.\u00a0It may be that my mind started wandering after I had seen ‘Sea\u00a0Robin’ on Blue Moon Seafood’s ‘available today’ board. The folks tweet a photo of it early each day they’re at a New York greenmarket. It helps me plan a meal (as long as I get there early enough, before\u00a0my choice has been sold out). This week\u00a0however they only had whole<\/em> ‘Robins’.\u00a0But I wasn’t anxious to work on the fish that hard, even if $1.50\/lb is a mighty\u00a0good price – for virtually anything!<\/p>\n

Somehow I had already come across the ‘Cooking in Sens<\/a>‘ site, where I noticed that the author’s\u00a0recipe for\u00a0Scorpion Fish (aka Sea Robin) included ingredients which I already had, which I was maybe anxious to use very soon, or which I just wanted to experience\u00a0for the first time.<\/p>\n

I was intrigued, and I decided I could work with ‘Scorpion Fish Fillets with Yellow Zucchini<\/a>‘, using, as it turned out, a fish which is almost as\u00a0low on the affordability scale\u00a0as the one she had designated. The Porgy however had the good sense to come\u00a0fully\u00a0cleaned.<\/p>\n

The result was a good meal, but sort of compromised by my feelings about its relative complexity; it was not really the kind of cooking I prefer, or the kind of dish\u00a0either of us prefers, especially with a delicate fish.<\/p>\n

It was what I could expect from a competent restaurant, and while that doesn’t sound like disapproval, and I don’t mean it to, the dish didn’t really seem to belong in our kitchen, where I try for an emphasis on simplicity and taking minimal steps, relying on the quality of the ingredients probably more than most cooks can, since I have both the time and the access to a magnificent local bounty.<\/p>\n

\"yellow_zucchini\"<\/p>\n

I followed the recipe<\/a>\u00a0pretty closely, only substituting a few things, adding one or two.<\/p>\n