{"id":14605,"date":"2017-11-18T21:05:25","date_gmt":"2017-11-18T21:05:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14605"},"modified":"2017-11-18T21:05:25","modified_gmt":"2017-11-18T21:05:25","slug":"grilled-dolphin-with-chervil-thyme-roasted-treviso-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14605","title":{"rendered":"grilled dolphin with chervil; thyme-roasted treviso, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14606\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/dolphin_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one 16-ounce Atlantic dolphin (&#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Coryphaena\">coryphaena\/dolphinfish<\/a>&#8216;) fillet, with skin, from Pure Vida Seafood, washed, dried, halved crosswise, rubbed with olive oil on both sides, coated with a mix of one half tablespoon of zest from a Whole Foods Market organic lemon, an equal amount of lemon juice, sea salt and freshly-ground black pepper, then allowed to sit for about half an hour, removed and the marinade wiped off, 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 micro chervil from Two Guys from Woodbridge, a bit of olive oil poured over the top [NOTE: there were no grill marks, unlike <a href=\"http:\/\/food.hoggardwagner.org\/2017\/09\/10\/grilled-dolphin-grilled-cornhusk-cherrytomatobasil-salsa\/\">the last time<\/a> I had used this simple recipe, which could mean any of several things: I hadn&#8217;t\u00a0removed enough of the marinade before grilling, they sections were too crowded, and\/or the flame was&#8217;t high enough]<\/li>\n<li>4 &#8216;mountain magic&#8217; cherry tomatoes from Norwich Meadows Farm, halved, warmed in a little olive oil, seasoned with salt and pepper, sprinkled with a little fresh oregano from\u00a0Keith&#8217;s Farm<\/li>\n<li>one small-to-medium\u00a0head of\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\">Treviso radicchio<\/a>\u00a0from Tamarack Hollow Farm, washed, the\u00a0water drained\u00a0and wiped off, cut lengthwise into four sections, arranged one cut side up on a medium Pampered Chef unglazed ceramic oven pan (after securing the leaves with toothpicks), covered with\u00a0lots of thyme branches from S. &amp; S.O. Farm, seasoned generously with sea salt and freshly-ground\u00a0black pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400\u00ba oven for 10 minutes or so, turned to the other cut side and returned to the oven for\u00a0around 8 minutes, then\u00a0turned uncut side up and baked for about 2 minutes more, arranged on the plates,\u00a0drizzled with a very small amount of balsamic vinegar<\/li>\n<li>the wine was an Italian (Molise) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37254&amp;searchtype=Contains\">L&#8217;Indovino Bianco, Salvatore 2015<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/naxosdirect.com\/items\/campra-tancr%C3%A8de-live-315898\">Andr\u00e9 Campra&#8217;s 1702\u00a0 <em>trag\u00e9die en musique<\/em>, &#8216;Tancr\u00e8de&#8217;, performed by Les Temps Pr\u00e9sents, conducted by Olivier Schneebeli<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>one 16-ounce Atlantic dolphin (&#8216;coryphaena\/dolphinfish&#8216;) fillet, with skin, from Pure Vida Seafood, washed, dried, halved crosswise, rubbed with olive oil on both sides, coated with a mix of one half tablespoon of zest from a Whole Foods Market organic lemon, an equal amount of lemon juice, sea salt and freshly-ground black pepper, then allowed to &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-14605","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\/14605","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=14605"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14605\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}