{"id":15537,"date":"2018-01-28T22:31:34","date_gmt":"2018-01-28T22:31:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15537"},"modified":"2018-01-28T22:31:34","modified_gmt":"2018-01-28T22:31:34","slug":"tilefish-over-cabbage-tomatoes-wine-olives-and-capers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15537","title":{"rendered":"tilefish over cabbage, tomatoes, wine, olives, and capers"},"content":{"rendered":"

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I’m not entirely happy with this meal, although I have to say it was actually pretty delicious. It’s not really my style, either in\u00a0the preparation or the presentation, since, as it turned our, both seemed\u00a0to make it more of a fish stew\u00a0than a grill, a saut\u00e9e or a bake, any of which I would prefer to work with when cooking a fairly delicate fish.<\/p>\n

There’s actually an explanation for what I would call\u00a0the\u00a0raggedness<\/em> of this dish. I had welcomed the chance to do something very different from the tilefish I had cooked before<\/a>, and the Mark Bittman recipe<\/a> I found on line seemed to fit that and several other parameters: It included white cabbage,\u00a0and I had been looking for an entr\u00e9e in which I might\u00a0include\u00a0the large head I\u00a0was keeping in the crisper; it was essentially a one-dish meal, saving me the trouble of coming up with a vegetable accompaniment, and also the cooking of it; and it looked like it would be low stress, since among its other virtues,\u00a0it wasn’t going to make me\u00a0flip the fish\u00a0half-way through the cooking process; plus, it seemed like it wouldn’t\u00a0take much time to\u00a0move it from refrigerator to table.<\/p>\n

Yet what happened was that I\u00a0became\u00a0seriously distracted by\u00a0a loss of hot water in the apartment just as I was beginning to put the meal together. It came back less than an hour later, but by then both my concentration and my mood had been somewhat fouled. I’m not even sure how I was able to bring it about in the end.<\/p>\n

I can’t say it was a failure, but I may not try to repeat it, if only for its aesthetic inadequacies. I have a problem with what it looked like on the plates, but I have to admit that I\u00a0did forget to add the prescribed garnish of a chopped herb.\u00a0There was also my discomfort\u00a0with what seemed to me an unwieldy process:\u00a0Because of\u00a0the difficulty of cooking such a large amount of cabbage, and the fact that one of the ingredients was acidic, I found it necessary to use 2 pans for what should have been an operation requiring only one.<\/p>\n

ADDENDUM: Now that I’ve gotten all the way through a description of this meal, I’m thinking the recipe could be saved, and I might do it again,\u00a0making certain adjustments to allow for my sensibilities.<\/em><\/p>\n

The pictures below are of the two main ingredients as they appeared at the Union Square Greenmarket.<\/p>\n

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