{"id":13170,"date":"2017-06-29T19:58:30","date_gmt":"2017-06-29T19:58:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13170"},"modified":"2017-06-29T19:58:30","modified_gmt":"2017-06-29T19:58:30","slug":"grilled-marinated-breaded-swordfish-cauliflower-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13170","title":{"rendered":"grilled marinated breaded swordfish; cauliflower &#038; tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13172\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/grilled_swordfish_braised_cauliflower.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first cauliflower of the season, and the 4th swordfish dinner of the year. Each was a treat, even before I started cooking!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13171\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/cauliflower_swordfish.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I could see that the cauliflower was tinged with purple, even before I separated it into florets..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13173\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/cauliflower.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>from an earlier encounter with them, I knew about the slightly curious\u00a0orange-red hue of these tomatoes..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13174\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/red-orange_tomatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>and this time the micro green was actually green.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13175\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/micro_fennel.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one halved 18 and a half ounce swordfish steak from Blue Moon Fish Company (more fish than I\u00a0would prefer to take home, but it was the last steak and I didn&#8217;t want to ask the folks to cut off a piece from it),\u00a0marinated for half an hour in a mixture of olive oil, part of a finely-chopped shallot from Berried Treasures, some super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia, and a very small amount of crushed dried Sicilian pepperoncino from Buon Italia, the steaks then drained well, coated on both sides with some homemade dried breadcrumbs and pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed to 2 plates, seasoned with sea salt, drizzled with the juice of\u00a0an organic lemon from Whole Foods Market, then with a little olive oil, served on 2\u00a0plates garnished with micro fennel from Windfall Farms<\/li>\n<li>florets of a cauliflower from Eckerton Hill Farm\u00a0saut\u00e9ed in a pan in which 3 roughly-sliced green garlic cloves from Lani&#8217;s\u00a0Farm, some crushed dried Itria-Sirissi chili, and more than a teaspoon of Italian fennel seeds had first been heated, the cauliflower braised for a few minutes until beginning to soften, at which time it\u00a0was joined by 5 ounces of halved and seeded orange-red cherry tomatoes from Neversink Organic Farm, the cooking continued, gently, until the tomatoes had been heated and had become\u00a0a full partner in the mix,\u00a0finished by stirring in\u00a0some chopped\u00a0peppermint from Lani&#8217;s\u00a0Farm<\/li>\n<li>the wine was an Italian (Marche) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/sant-isidoro-verdicchio-matelica-pie-di-colle-2015\">Sant&#8217; Isidoro Verdicchio Matelica Pi\u00e9 di Colle 2015<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4797337\">Mendelssohn&#8217;s Symphonies No. 1 and 3, from a recording of Yannick N\u00e9zet-S\u00e9guin conducting the\u00a0Chamber Orchestra of Europe<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The first cauliflower of the season, and the 4th swordfish dinner of the year. Each was a treat, even before I started cooking! I could see that the cauliflower was tinged with purple, even before I separated it into florets.. from an earlier encounter with them, I knew about the slightly curious\u00a0orange-red hue of these &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-13170","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\/13170","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=13170"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13170\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}