{"id":10298,"date":"2016-11-03T20:44:23","date_gmt":"2016-11-03T20:44:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10298"},"modified":"2016-11-03T20:44:23","modified_gmt":"2016-11-03T20:44:23","slug":"marinated-swordfish-micro-beets-peppers-mint-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10298","title":{"rendered":"marinated swordfish, micro beets; peppers, mint, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10300\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/swordfish_sweet_peppers.jpg\" alt=\"swordfish_sweet_peppers\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was simply the best swordfish I have ever tasted, and that even allows for my prejudice for\u00a0a minimal treatment of a good fish.<\/p>\n<p>My excuse for adding the finishing touch on the top was the rediscovery that day, at the Greenmarket, of one of my favorite micro greens (I brought home the last few ounces\u00a0in the farmer&#8217;s plastic bucket). I could not <em>not<\/em> add\u00a0the &#8216;beetlings&#8217; to what I suspected was already going to be a terrific piece of swordfish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10304\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/Bulls_Blood-_micro_beets.jpg\" alt=\"bulls_blood-_micro_beets\" width=\"450\" height=\"600\" \/><\/p>\n<p>The choice of the vegetable was a last-minute decision. After weighing the\u00a0how-long-it-takes question, the important\u00a0goes-well-with-the-protein issue, the what-will-keep-better-than-the-other-vegetables consideration, and the how-will-the-colors-work-with-the-entr\u00e9e judgment, I picked the miniature sweet peppers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10303\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/sweet_peppers-1.jpg\" alt=\"sweet_peppers\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 8-ounce swordfish steaks (larger than what I would usually serve, but the alternatives would have been too small or too large) from American Seafood Company,\u00a0in the Union Square Greenmarket, marinated in a mixture of olive oil, a very small amount of crushed dried <em>Itria-Sirissi<\/em> chili, <em>peperoncino di Sardegna intero<\/em> from Buon Italia, chopped fresh marjoram\u00a0from Stokes Farm, and thin slices of red scallions from S. &amp; S.O. Produce Farms,\u00a0for about\u00a0half hour, then drained well and covered with a coating of dried homemade bread crumbs and pan-grilled over medium-high heat for 4\u00a0to\u00a05 minutes on each side,\u00a0removed to the plates, seasoned with a little sea salt, drizzled with a little lemon juice, dusted with a pinch of some wonderful Italian\u00a0<a href=\"http:\/\/www.thekitchn.com\/how-to-use-fennel-pollen-65434\">wild\u00a0fennel pollen<\/a> from Buon Italia, some freshly, very-finely-chopped scallions tossed across the top, sprinkled with\u00a0a little &#8216;Bull\u2019s Blood&#8217; micro beets from Windfall Farm<\/li>\n<li>small parti-colored peppers from Norwich Meadows Farm,\u00a0stemmed, split, seeded, the piths removed (there was little of seed or pith in any),\u00a0then the larger ones halved, all saut\u00e9ed over high heat until slightly caramelized, finished with torn spearmint leaves from Stokes Farm\u00a0and a splash of balsamic vinegar<\/li>\n<li>the wine was an Argentian (Salta) white,\u00a0<a href=\"http:\/\/www.skurnik.com\/sku\/torrontes-dos-minas-2\/\">Torrontes, Dos Minas 2015<\/a>, from\u00a0<a href=\"https:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-per-norgard---symphonies-3-and-7.aspx\">Per N\u00f8rg\u00e5rd,\u00a0Symphony No. 7<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This was simply the best swordfish I have ever tasted, and that even allows for my prejudice for\u00a0a minimal treatment of a good fish. My excuse for adding the finishing touch on the top was the rediscovery that day, at the Greenmarket, of one of my favorite micro greens (I brought home the last few &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10298","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10298"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10298\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}