{"id":11185,"date":"2017-01-13T02:25:50","date_gmt":"2017-01-13T02:25:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11185"},"modified":"2017-01-13T02:25:50","modified_gmt":"2017-01-13T02:25:50","slug":"herb-roasted-tilefish-tomato-oregano-roasted-fingerlings","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11185","title":{"rendered":"herb-roasted tilefish; tomato, oregano; roasted fingerlings"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11188\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/tilefish_tomatoes_potatoes.jpg\" alt=\"tilefish_tomatoes_potatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a beautiful day, a beautiful fish, and a beautiful meal.<\/p>\n<p>I love tilefish, and I jump at the chance to enjoy it almost every time I see it in the market.* Yesterday was one of those days, and it turned out perfectly.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/Tilefish_fillet_on_ice.jpg\" \/><\/p>\n<p>I&#8217;m getting pretty confident about preparing most fish, so when I finally started to put\u00a0this meal on the table, realizing\u00a0how late\u00a0it was, I improvised, pretty fearlessly. I opted for the simplest &#8211; and almost the fastest &#8211; approach for the tilefish I could imagine, and did the same with the 2 vegetables. Most of the time spent in &#8216;cooking&#8217; was devoted to picking out, washing, drying and chopping fresh herbs. Beyond that\u00a0I just separated them for different applications, mixing them up with the fish, potato, and tomato.\u00a0 All I really had to be concerned about was coordinating the different oven temperatures ideal for each.<\/p>\n<ul>\n<li>one one-pound tilefish fillet from American Seafood Company, rinsed, dried, halved, seasoned with salt and freshly-ground pepper, placed inside a tin-lined copper <em>au gratin<\/em> pan in which 3 tablespoons of\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u00a0had been allowed to melt in the pan inside the oven until barely browned, but\u00a0before a small amount of chopped baby leek (the green part) and at least 3 tablespoons of chopped herbs (basil\u00a0from Full Bloom Market Garden, and tarragon,\u00a0both from Whole Foods; and\u00a0parsley from Gristede), roasted, skinned side down, then turned, for about 12 minutes, or until done, removed to the plates and sauced with the pan juices<\/li>\n<li>four Backyard Farms Maine \u2018cocktail tomatoes\u2019, some from Eataly, some from Whole Foods, halved, then heated gently in a small copper pan, seasoned with slat and pepper, and scattered with a little chopped oregano from Stokes Farm<\/li>\n<li>a couple handfuls of nutty fingerling potatoes (10?), the last of our stock from a friend\u2019s garden, \u2018Lower Hayfields\u2019, in Garrison, New York, halved, tossed with a little olive oil, fresh rosemary from Hoeffner Farms and sage from Eataly, each chopped only a little bit, a small amount of crushed,\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/habanada_dark.jpg\">dark, home-dried heatless Habanada pepper<\/a>, acquired fresh\u00a0from Norwich Meadows Farm last summer, salt, and freshly-ground pepper, spread, cut side down, onto a medium\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 425\u00ba [ideally 375\u00ba, but the tilefish required 475\u00ba, so I moslly halved\u00a0the difference] for maybe\u00a015 minutes, or until the potatoes were both tender and slightly browned<\/li>\n<li>the wine was an Argentinian (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Mendoza_wine\">Mendoza<\/a>) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/familia-mayol-garnacha-blanca-2014#.WHcMdYE8KaM\">Familia Mayol Garnacha Blanca Mendoza 2014<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was by Karel Husa (<a href=\"https:\/\/www.nytimes.com\/2017\/01\/04\/arts\/music\/karel-husa-pulitzer-prize-winning-composer-dies-at-95.html\">who died 4 weeks ago at 95<\/a>), his <a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=FECD-0009\">&#8216;Music for Prague 1968&#8217; (1969), and &#8216;Apotheosis of this Earth&#8217; (1970)<\/a>, Jorge Mester conducting the Louisville Orchestra (along with the University of Louisville Choir in the second piece), both in orchestral reworkings of compositions originally composed for concert band<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>*the photograph of a beautiful fresh tilefish fillet on ice is from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/02\/26\/tilefish-fresh-garlic-herbs-tomato-leek-spinach\/\">an earlier post<\/a>, in that instance also a purchase from American Seafood<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It was a beautiful day, a beautiful fish, and a beautiful meal. I love tilefish, and I jump at the chance to enjoy it almost every time I see it in the market.* Yesterday was one of those days, and it turned out perfectly. I&#8217;m getting pretty confident about preparing most fish, so when I &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-11185","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\/11185","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=11185"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11185\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}