{"id":12646,"date":"2017-04-28T00:16:18","date_gmt":"2017-04-28T00:16:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12646"},"modified":"2017-04-28T00:16:18","modified_gmt":"2017-04-28T00:16:18","slug":"tilefish-roasted-with-ramp-6-herbs-cherry-tomatoes-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12646","title":{"rendered":"tilefish roasted with ramp, 6 herbs; cherry tomatoes; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12648\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/tilefish_tomaotes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve said before that I don\u2019t think\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Tilefish\">Tilefish<\/a> is very well known here, and that still\u00a0seems surprising, since, above everything else it has great\u00a0flavor and it remains a very good bargain.\u00a0 Tilefish has a mild, sweet flavor, apparently shaped by what it largely feeds upon at the bottom of the Continental Shelf, and that includes crab, shrimp, and snails.<\/p>\n<p>Tilefish catches, off Long Island at least, also seem to get <a href=\"http:\/\/www.seafoodwatch.org\/-\/m\/sfw\/pdf\/reports\/t\/mba_seafoodwatch_blue_blueline_tilefish_report.pdf\">high marks for sustainability<\/a>, an additional encouragement, and the fish that I\u00a0bring home always comes from small boats, not factories.<\/p>\n<p>I&#8217;ve included this information while assuming that the Golden Tilefish, or <em>Lopholatilus chamaelonticeps<\/em>, pictured below, is the species whose fillets I purchased at the Greenmarket on Friday:<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/golden_tilefishFNL_NB.jpg\" \/><\/p>\n<ul>\n<li>three\u00a0tablespoons of\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u00a0allowed to melt inside a tin-lined oval copper <em>au gratin<\/em> pan\u00a0in a 475\u00aa oven until barely browned, 3 or 4 roughly-chopped ramp leaves and at least 3 tablespoons of 6\u00a0chopped herbs (rosemary from Stokes Farm, sage from S. &amp; S.O. Produce Farm, parsley from Norwich Meadows Farm, dill and mint from Phillips Farm, and thyme from Eataly) scattered around the pan, 2\u00a0fillets of\u00a0tilefish (7 ounces each)\u00a0from Blue Moon Fish Company, rinsed, dried, seasoned with salt and freshly-ground Tellicherry pepper, placed inside, skinned side down, then roasted, turning once, for about 12 minutes, or until done, removed to the plates, sauced with the pan juices<\/li>\n<li>six\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole\u00a0Foods,\u00a0halved, warmed in a little olive oil with some chopped wild garlic (bulbs and stems) from Lani&#8217;s Farm, seasoned with salt and freshly-ground pepper, sprinkled with scissored chives from Stokes Farm and garnished with a bit of some remaining chopped mixed herbs<\/li>\n<\/ul>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12652\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/collards-2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12656\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/upland_cress2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a small bunch of collards from Norwich Meadows Farm and a smaller amount of upland cress from Paffenroth Gardens,\u00a0torn into small sections (most of the stems were tender enough to include in the cooking), washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, wilted inside a heavy oval enameled cast iron pot in which 4\u00a0small garlic cloves from from Lucky Dog Organic Farm had first been allowed to sweat in a bit of\u00a0olive oil, a little\u00a0crushed dried Sicilian pepperoncino from Buon Italia along with them, the greens\u00a0finished with a little salt, freshly-ground pepper, a bit of sweet local lemon juice from Fantastic Gardens of Long Island, and a drizzle of olive oil<\/li>\n<li>the wine was\u00a0a California (Sonoma) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-sonoma-coast-chardonnay-2015.htm\">ROX Scott Peterson Sonoma Coast Chardonnay 2015<\/a> from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/Wolfgang-Amadeus-Mozart-Symphonies-Christian\/dp\/B004XZU12U\/ref=redir_mobile_desktop?_encoding=UTF8&amp;%2AVersion%2A=1&amp;%2Aentries%2A=0\">Mozart&#8217;s Symphonies Nos. 21 and 23, plus\u00a0Johann Christian Bach&#8217;s Symphony in G Minor, Op. 6, No. 6, and Grand Overtures, Op. 18, all performed by Academy for Ancient Music Berlin<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve said before that I don\u2019t think\u00a0Tilefish is very well known here, and that still\u00a0seems surprising, since, above everything else it has great\u00a0flavor and it remains a very good bargain.\u00a0 Tilefish has a mild, sweet flavor, apparently shaped by what it largely feeds upon at the bottom of the Continental Shelf, and that includes crab, &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-12646","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\/12646","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=12646"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12646\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}