{"id":15858,"date":"2018-02-23T01:36:46","date_gmt":"2018-02-23T01:36:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15858"},"modified":"2018-02-23T01:36:46","modified_gmt":"2018-02-23T01:36:46","slug":"garlicthymelemon-marinated-john-dory-tomato-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15858","title":{"rendered":"garlic\/thyme\/lemon-marinated John Dory; tomato; sprouts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15877\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/John_Dory_Brussles_sprouts_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Because we really like this fish, and because it doesn&#8217;t show up there very often, it was the John Dory that came home\u00a0with me from the fishers&#8217; stall in the Greenmarket yesterday.\u00a0 Also, although I had forgotten until that evening, there was another reason\u00a0to enjoy it, especially on a night before we had to set our morning alarm for 5:15 (ouch): It doesn&#8217;t take long to prepare.<\/p>\n<p>While this particular recipe\u00a0does ask that\u00a0the fillets sit for half an hour in a (quickly-assembled) marinade,\u00a0that interval was exactly what I needed to prepare the vegetables that would accompany it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15895\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Brussels_sprouts_2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>While\u00a0there was still a week to go in February, the temperature on Wednesday had soared to 78\u00ba,\u00a0and I really didn&#8217;t want to turn on the oven for any vegetables I had planned to\u00a0serve with the fish. The tomatoes would be no problem, but I don&#8217;t remember ever having cooked Brussels sprouts on top of the stove. My solution worked very well: the sweet little <em>cruciferae<\/em>\u00a0tasted at least as good as they look in the picture above.<\/p>\n<ul>\n<li>three\u00a0John Dory fillets (15 ounces) from American Seafood Company, one of them halved in order to serve 2 people, marinated inside and then outside the refrigerator for about 30 minutes in a mix of half a clove of Rocambole crushed garlic\u00a0from Keith&#8217;s Farm, one teaspoon or more of chopped thyme from Westside Market, the juice and zest from roughly a quarter of an organic Whole Foods Market lemon, half a teaspoon of walnut oil, sea salt, and freshly-ground black pepper,\u00a0placed\u00a0skin-side down first inside a large heavy, tin-lined copper skillet that had been heated over medium-high heat with enough olive oil to coat the surface, the heat immediately reduced slightly, the fillets cooked for just 2 minutes on each side, removed and arranged on warm plates, sprinkled with a bit of\u00a0micro mustard from Windfall Farms<\/li>\n<li>four halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, placed cut sides down in a little olive oil that had been warmed inside a small 19th-century enamel-lined iron porringer, heated on both sides, sprinkled<span class=\"Apple-converted-space\">\u00a0 <\/span>with a little sea salt and freshly-ground black pepper, removed and arranged next to the John Dory, sprinkled with the smallest leaves\u00a0out of\u00a0a bag of red-veined sorrel from\u00a0Windfall Farms<\/li>\n<li>Brussels sprouts from\u00a0Phillips Farms, trimmed, where necessary,\u00a0cut in half top to bottom, placed cut sides down inside a large, very heavy, seasoned cast iron skillet, pre-heated over medium-high flame once\u00a0the skillet was just short of smoking, the heat\u00a0reduced to medium, seared on that side until well browned, or about 3 minutes, turned over and cooked on the rounded side, also until nicely browned, and tender, or another 3\u00a0or 4\u00a0minutes, removed\u00a0and seasoned with sea salt and freshly-ground black pepper<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/jacqueline-bahue-carte-blanche-sauvignon-blanc-sonoma-valley-2016\">Jacqueline Bahue Carte Blanche Sauvignon Blanc Sonoma Valley 2016<\/a>\u00a0from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was that of an almost exact contemporary of Mozart, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=443058\">Johann Christoph Vogel, his Symphonies\u00a01, 2, and 3, all published in 1784, Reinhard Goebel conducting the\u00a0Bavarian Chamber Philharmonic<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Because we really like this fish, and because it doesn&#8217;t show up there very often, it was the John Dory that came home\u00a0with me from the fishers&#8217; stall in the Greenmarket yesterday.\u00a0 Also, although I had forgotten until that evening, there was another reason\u00a0to enjoy it, especially on a night before we had to set &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-15858","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\/15858","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=15858"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15858\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}