{"id":13398,"date":"2017-07-16T23:16:48","date_gmt":"2017-07-16T23:16:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13398"},"modified":"2017-07-16T23:16:48","modified_gmt":"2017-07-16T23:16:48","slug":"grilled-marinated-breaded-swordfish-mangetout-zest-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13398","title":{"rendered":"grilled soused breaded swordfish; sugar snap, zest, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13400\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/swordfish_pea_pods.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>To be honest, this time the vegetable, some truly delicious fresh snap peas, upstaged the fish, and we&#8217;re very fond of swordfish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13411\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/snap_peas.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one halved 16-ounce swordfish steak from American Pride Seafood Company at Chelsea\u2019s Down to Earth Farmers Market on 23rd St.,\u00a0marinated [&#8216;soused&#8217;] for half an hour in a mixture of olive oil, 2 finely-chopped red scallions from John D. Madura Farms, some chopped fresh peppermint from Berried treasures, and a very small amount of crushed dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, 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 Maldon salt, some\u00a0juice of\u00a0an organic lemon from Whole Foods Market squeezed on top, sprinkled \u00a0with chopped garlic flowers from Windfall Farms, then drizzled with a very small amount of little olive oil<\/li>\n<li>five small\u00a0cherry tomatoes from Stokes Farm, halved, heated inside a small pan in which \u00a0a couple small red scallions from John D. Madura Farms, chopped, had been heated in a little olive oil until wilted and pungent, seasoned with sea salt and freshly-ground Tellicherry pepper, tossed with a few small\u00a0leaves of basil from Stokes Farm, torn<\/li>\n<li>sugar snap peas [French:\u00a0<a href=\"http:\/\/homeguides.sfgate.com\/grow-mangetout-35907.html\"><em>Mangetout<\/em><\/a>] from Berried Treasures Farm, parboiled for about a minute, drained, dried in the pot in which they had cooked, shaking it over a flame, then set aside, and just before serving, warmed\u00a0inside a heavy tin-lined copper pan with\u00a0a little olive oil, tossed with lemon zest, seasoned with sea salt and freshly-ground Tellicherry pepper, finished with chopped lovage from Keith&#8217;s\u00a0Farm<\/li>\n<li>the wine was a California (Lodi) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-rose-lodi-2016.htm?cid=USA\">Karen Birmingham Ros\u00e9 Lodi 2016<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1587473\">&#8216;Johann Baptist Vanhal: Four String Quartets&#8217;, performed by the Lotus String Quartet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>To be honest, this time the vegetable, some truly delicious fresh snap peas, upstaged the fish, and we&#8217;re very fond of swordfish. one halved 16-ounce swordfish steak from American Pride Seafood Company at Chelsea\u2019s Down to Earth Farmers Market on 23rd St.,\u00a0marinated [&#8216;soused&#8217;] for half an hour in a mixture of olive oil, 2 finely-chopped &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-13398","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\/13398","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=13398"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13398\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}