{"id":14201,"date":"2017-09-10T01:17:38","date_gmt":"2017-09-10T01:17:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14201"},"modified":"2017-09-10T01:17:38","modified_gmt":"2017-09-10T01:17:38","slug":"grilled-dolphin-grilled-cornhusk-cherrytomatobasil-salsa","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14201","title":{"rendered":"grilled dolphin, grilled corn\/husk cherry\/tomato\/basil salsa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14203\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/dolphin_corn_husk_cherry_tomato-salsa.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/www.thespruce.com\/all-about-mahi-mahi-fish-1300648\">Dolphin<\/a>.<\/p>\n<p>I love this fish, for its beauty almost as much as its tastiness. This time I was able to see, and photograph, a little bit of the former while it stay lay in the fish monger&#8217;s bucket in the Union Square Greenmarket.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14212\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/dolphin_at_monger.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one fairly thick Atlantic dolphin fillet (17 ounces) &#8211; with skin! &#8211; from Pure Vida Seafood, washed, dried, halved crosswise, rubbed with olive oil on both sides, coated with a mix of one half tablespoon of organic lemon zest from Whole Foods Market, an equal amount of lemon juice, sea salt and freshly-ground black pepper, then allowed to sit for about half an hour (at first inside the refrigerator, but removed early enough to come to room temperature) while the accompanying vegetable, a corn-husk cherry-tomato-salsa, was assembled, then pan grilled over a medium to high flame, skin side up, for almost 2 1\/2 minutes, turned, and grilled with the flesh side up for almost 4 1\/2 minutes\u00a0longer, the fillets arranged on 2 plates, drizzled with a little more lemon juice, scattered with fennel blossom buds, a bit of olive oil poured over the top<\/li>\n<li>two ears of\u00a0organic white sweet corn (\u2018Sugarbuns\u2019) from Alewife Farm, husked, coated with olive oil, rubbed with sea salt and freshly-ground black pepper, pan-grilled, the kernels cut from the cobs and mixed\u00a0inside a bowl with a couple handfuls of husked ground cherries from Tamarack Hollow Farm; one red heirloom tomato from Berried Treasures; 2 small Japanese scallions from Norwich Meadows Farm, sliced; part of a fresh medium hot Calabrian cherry pepper from Alewife Farm; 2 tablespoons of torn basil from a living Stokes Farm plant, tossed with a vinaigrette made with\u00a02 tablespoons of olive oil, the juice of half of a small organic Whole Foods Market lemon, the zest from that half lemon, salt and pepper,\u00a0and, finally, a bit of fenugreek powder from Nirmala Gupta\u2019s \u2018<a href=\"http:\/\/bombayemeraldchutneyco.com\/info.html\">Bombay Emerald Chutney Company<\/a>\u2018 at Chelsea\u2019s Down to Earth Farmers Market on 23rd Street<\/li>\n<\/ul>\n<p>Most of the vegetables and the one fresh herb are lined up\u00a0below.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14204\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/corn.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14205\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/husk_cherries.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14208\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/heirloom_tomatoes-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14206\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Calabrian_chili_peppers.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14210\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/basil_vertical.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku02331.html\">Terredora Falanghina 2016<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines &amp; Liquors<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=58774&amp;album_group=14\">Beethoven, Piano Concertos Nos. 1and 2, Bruno Weil directing the\u00a0Tafelmusik Baroque Orchestra from the fortepiano<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dolphin. I love this fish, for its beauty almost as much as its tastiness. This time I was able to see, and photograph, a little bit of the former while it stay lay in the fish monger&#8217;s bucket in the Union Square Greenmarket. one fairly thick Atlantic dolphin fillet (17 ounces) &#8211; with skin! &#8211; &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-14201","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\/14201","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=14201"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14201\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}