{"id":13290,"date":"2017-07-08T22:38:37","date_gmt":"2017-07-08T22:38:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13290"},"modified":"2017-07-08T22:38:37","modified_gmt":"2017-07-08T22:38:37","slug":"spanish-mackerel-parsley-lemon-mushrooms-beet-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13290","title":{"rendered":"Spanish mackerel, parsley, lemon, mushrooms; beet greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13291\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/mackerel_beet_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We might have\u00a0been satisfied with a single 10-ounce Spanish mackerel fillet rather than 2. It would have meant we&#8217;d each get only about 5 ounces of fish for dinner, which would have been a bit skimpy. The alternative was to bring home 2 of them, which is what I did on Friday. \u00a0They fit perfectly inside my favorite oval copper fish pan, but on the plates 10 ounces\u00a0ended up looking like a lot of food, and I have to admit\u00a0that sometimes too much of a good thing can be both good and too much.<\/p>\n<p>Both of those, because, and even if, served with some gorgeous mushrooms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13292\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/yellow_oyster_mushrooms.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>And beautiful young beet greens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13293\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/beets_greens.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two Spanish mackerel fillets (a total of 20\u00a0ounces) from Pura Vida Fisheries, seasoned on both sides with salt and pepper, saut\u00e9ed fairly gently with butter and a little olive oil inside a large, thick oval copper pan, flesh side first, then turned after about 3 minutes and the other side cooked for about the same length of time, removed and arranged across the center diameter of 2 plates when done, covered to keep warm (or, if convenient to do so, placed inside a barely-warm oven), 2 tablespoons of butter added to the pan, and then when the butter had melted about 8\u00a0ounces of roughly-chopped yellow oyster mushrooms from Blue Oyster Cultivation, tossed into the pan, saut\u00e9ed, stirring, until lightly cooked, seasoned with sea salt and freshly-ground Tellicherry pepper, a couple tablespoons of chopped parsley from Norwich Meadows Farm, plus\u00a0about a tablespoon (or a little more) of lemon juice added to the pan,\u00a0everything briefly stirred with a wooden spatula, and the herbed mushrooms and\u00a0their juices spooned on top of the mackerel, which was finished with a little more of the chopped parsley [the parsley appeared after the photo above was taken]<\/li>\n<li>some very sweet beet greens from Lucky Dog Organic\u00a0Farm, wilted\u00a0inside a large enameled cast iron pot with several halved garlic cloves (&#8216;Calabrian Rose&#8217; Rocambole garlic from Keith&#8217;s Farm), which had first been been allowed\u00a0to\u00a0sweat\u00a0in olive oil, the vegetable seasoned with salt and pepper, arranged on the plates, and drizzled with fresh olive oil<\/li>\n<li>The wine was\u00a0a California (grapes from the\u00a0Sacramento River Delta with a small amount of Viognier from Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-california-2016.htm\">Miriam Alexandra Chenin Blanc California 2016, by Alexandra Farber<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1506742\">Bruckner&#8217;s Symphony No. 3,\u00a0 Yannick N\u00e9zet-S\u00e9guin conducting the\u00a0Orchestre M\u00e9tropolitain<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We might have\u00a0been satisfied with a single 10-ounce Spanish mackerel fillet rather than 2. It would have meant we&#8217;d each get only about 5 ounces of fish for dinner, which would have been a bit skimpy. The alternative was to bring home 2 of them, which is what I did on Friday. \u00a0They fit perfectly &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-13290","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\/13290","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=13290"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13290\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}