{"id":10890,"date":"2016-12-22T21:36:54","date_gmt":"2016-12-22T21:36:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10890"},"modified":"2016-12-22T21:36:54","modified_gmt":"2016-12-22T21:36:54","slug":"breaded-herbed-swordfish-micro-radish-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10890","title":{"rendered":"breaded herbed swordfish, micro radish; brussels sprouts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10892\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/swordfish_Brussels_sprouts.jpg\" alt=\"swordfish_brussels_sprouts\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was another easily-assembled meal, and one which is always regardless of what subtle variations I&#8217;ve made to <a href=\"http:\/\/food.hoggardwagner.org\/2015\/08\/18\/herb-breaded-swordfish-grilled-eggplant-tomato\/\">the basic recipe<\/a>.<\/p>\n<p>Brussels sprouts always seem to be a great accompaniment, even for fish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10900\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/Brussels_sprouts2.jpg\" alt=\"brussels_sprouts2\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 8-ounce\u00a0swordfish steaks off of <a href=\"http:\/\/articles.orlandosentinel.com\/2005-05-22\/news\/0505210024_1_find-the-fish-fresh-fishing-tackle\">Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota<\/a>\u2019, out of East Islip, from Long Island&#8217;s American Seafood Company stall in the Union Square Greenmarket),\u00a0marinated for about half an hour\u00a0in a mixture of olive oil,\u00a0chopped fresh oregano from Stokes Farm, a tiny bit of crushed\u00a0dried Sicilian pepperoncino from Buon Italia,\u00a0and a very small amount of a very thinly-sliced small red onion from Phillips Farm, drained well\u00a0and covered with a coating of dried homemade bread crumbs, pan-grilled above a fairly high flame for about 3-4 minutes on each side, removed, seasoned with salt and pepper, removed to the plates, sprinkled with a little local lemon juice from Fantastic Gardens of Long Island, sprinkled with purple radish micro greens from Windfall Farms, and\u00a0drizzled with olive oil<\/li>\n<li>small Brussels sprouts from Hoeffner Farms, tossed with olive oil, salt and pepper, spread, without touching each other, onto a large, well-seasoned Pampered Chef oven pan, then roasted in a hot oven (400\u00ba) for about 20 minutes until slightly browned and crisp on the outside (they taste surprisingly sweet, and a bit nutty), finished in the pan with a small splash of balsamic vinegar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was\u00a0a Spanish (Rioja) white,\u00a0<a href=\"http:\/\/www.bodegasmuga.com\/muga-blanco-fermentado-en-barrica\/\">Muga Rioja Blanco fermentado en barrica 2015<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Christoph_Willibald_Gluck\">Christoph Willibald Ritter von Gluck<\/a>&#8216;s fully &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Christoph_Willibald_Gluck#Operatic_reforms\">reformed<\/a>&#8216; 1779, opera,\u00a0\u2018<a href=\"https:\/\/en.wikipedia.org\/wiki\/Iphig%C3%A9nie_en_Tauride\">Iphig\u00e9nie en Tauride<\/a>\u2018, performed\u00a0[<a href=\"https:\/\/www.youtube.com\/watch?v=QTgmncbsqzg\">here\u00a0the\u00a0full-length\u00a0recording<\/a>] by Marc Minkowski and Les Musiciens du Louvre<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This was another easily-assembled meal, and one which is always regardless of what subtle variations I&#8217;ve made to the basic recipe. Brussels sprouts always seem to be a great accompaniment, even for fish. two 8-ounce\u00a0swordfish steaks off of Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota\u2019, out of East Islip, from Long Island&#8217;s American Seafood Company stall in the &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-10890","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\/10890","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=10890"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10890\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}