{"id":13734,"date":"2017-08-08T05:43:05","date_gmt":"2017-08-08T05:43:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13734"},"modified":"2017-08-08T05:43:05","modified_gmt":"2017-08-08T05:43:05","slug":"bluefish-baked-greek-style-okra-sauteed-with-habanada","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13734","title":{"rendered":"bluefish baked ‘Greek style’; okra saut\u00e9ed with habanada"},"content":{"rendered":"

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I’ve now prepared this dish twice, and last night it was at least as delicious\u00a0as the first time<\/a>. There is a lot going on in it, but I’ve become convinced that bluefish was made to be richly accompanied: It’s not like this strong fish is\u00a0likely\u00a0to be easily overwhelmed by anything, even\u00a0this combination of tomato, onion, wine vinegar, dark olives, lemon, a spicy pepper, and a couple of herbs.<\/p>\n

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The okra looked very good inside the farmers’ tent in Union Square, and I\u00a0picked\u00a0it to accompany the fish, because, as something of a\u00a0Hellenic\u00a0staple, it would\u00a0pair well with a fish preparation described as Greek.<\/p>\n

I would usually add a bit of pepperoncino to the okra, but since I was using some with the fish, I decided to substitute a bit of dark dried habanada; the results were subtle,\u00a0adding a complexity to what is normally a pretty straight-forward green vegetable.<\/p>\n