{"id":13929,"date":"2017-08-25T23:13:46","date_gmt":"2017-08-25T23:13:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13929"},"modified":"2017-08-25T23:13:46","modified_gmt":"2017-08-25T23:13:46","slug":"marinated-breaded-grilled-swordfish-micro-cress-mustards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13929","title":{"rendered":"marinated breaded grilled swordfish, micro cress; mustards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/swordfish_musard_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The swordfish itself, plus the recipe of course, and, yeah, my modest part (which was just taking it off the grill at the right moment) came together beautifully.<\/p>\n<p>And then there was this incredibly good mustard. I had picked it because it would be quick and easy on a night when I didn&#8217;t have much time to put a meal together but it was much, much more than just a placeholder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13989\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/red_mustard2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one very fresh 16-ounce swordfish steak from Blue Moon Fish, divided into 2 pieces at home,\u00a0marinated for half an hour in a mixture of olive oil, one spring red onion from N.J. Jersey Farm Produce, Inc., some chopped fresh oregano\u00a0buds from Norwich Meadows Farm, and a very small amount of crushed dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, 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 of the juice of\u00a0an organic lemon from Whole Foods Market squeezed on top, drizzled with a little olive oil, and sprinkled with micro lemon peppercress (yes, it really is lemony, and peppery) from Two Guys from Woodbridge<\/li>\n<li>one bunch of red mustard from Keith&#8217;s Farm,\u00a0wilted inside a large high-sided tin-lined copper pot in a little olive oil in which 2 halved cloves of \u00a0garlic from\u00a0Lucky Dog Organic Farm had been allowed to sweat, then seasoned with sea salt, freshly-ground Tellicherry pepper, and a very small amount of\u00a0crushed dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, finished on the plates with a drizzle of juice from an organic lemon from Whole Foods Market and a bit of olive oil<\/li>\n<li>the wine was an Italian (Sicily) ros\u00e9,\u00a0<a href=\"http:\/\/www.di-giovanna.com\/usa\/wine-tech\/rosato-di-nerello.html\">Gerbino Rosato\u00a0di Nerello Mascalese 2016<\/a>, from <a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-flatiron\/nyc-market\/nyc-wine-shop\/\">Eataly Vino<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=641165\">&#8216;Sieur de Sainte-Colombe: Concerts a Deux Violes Esgales&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The swordfish itself, plus the recipe of course, and, yeah, my modest part (which was just taking it off the grill at the right moment) came together beautifully. And then there was this incredibly good mustard. I had picked it because it would be quick and easy on a night when I didn&#8217;t have much &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-13929","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\/13929","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=13929"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13929\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}