{"id":11284,"date":"2017-01-22T07:01:52","date_gmt":"2017-01-22T07:01:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11284"},"modified":"2017-01-22T07:01:52","modified_gmt":"2017-01-22T07:01:52","slug":"grilled-whole-porgy-mint-chive-parsley-lemon-red-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11284","title":{"rendered":"grilled whole porgy, mint, chive, parsley, lemon; red kale"},"content":{"rendered":"

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I don’t often cook a whole fish. I’m very comfortable with cooking these wonderful creatures, but a whole fish still seems a little scary. Actually, after the experience of this meal, I realize that it’s the process of filleting that may be the most frightening part.<\/p>\n

There’s also the thing about how I ended up cooking it: While\u00a0I admit that I probably should have broiled this excellent porgy, and my reason for not doing so may have been irrational, I just didn’t feel comfortable about leaving it\u00a0that far out of sight during what I still regard as a very sensitive period in the cooking process.<\/p>\n

In the end the fish was totally wonderful, even if the presentation, thanks to my inexperience, was something less than I had hoped\u00a0for.<\/p>\n

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I’ve included this less-than-exciting picture of the red kale here mostly as testimonial to the remarkable husbandry our local farmers:\u00a0We are now in January and I’m still able to bring home at least a limited variety\u00a0of fresh green vegetables. This\u00a0member of the noble and enormous family\u00a0Brassicaceae<\/em> was purchased January 13, and it may be at least as remarkable for having stayed in shape\u00a0in our refrigerator for a full week after that.<\/span><\/p>\n