{"id":18497,"date":"2018-08-15T01:49:27","date_gmt":"2018-08-15T01:49:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18497"},"modified":"2018-08-15T01:49:27","modified_gmt":"2018-08-15T01:49:27","slug":"seared-whiting-on-a-basil-vinaigrette-sauteed-pepper-mix","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18497","title":{"rendered":"seared whiting on a basil vinaigrette; saut\u00e9ed pepper mix"},"content":{"rendered":"

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The kitchen was in chaos only moments before I snapped this picture.<\/p>\n

I had to do some unexpected trimming of the 2 fish filets (brought home as butterflied wholes) and then change my plans on how I was going to cook it, both at the last moment, and it was already late in the evening.<\/p>\n

I did some quick thinking, which unfortunately did not include a plan for keeping the kitchen and dining area from getting pretty smoky, decided on a relatively carefree vegetable and treatment of that vegetable, then whipped out my large steel oval fish pan.<\/p>\n

The peppers were scrumptious, even if I didn’t have time to prepare the herb I had wanted to use with them, and instead tossed in a bit of one that remained from breakfast the day before.<\/p>\n

The whiting was delicious, even if most of the crispy skin I was aiming for stayed in the pan. I think whiting may not be the ideal candidate for this operation<\/a>, or else I hadn’t succeeded in drying the skin enough. The vinaigrette on which it rested was a brilliant way to appreciate the flavor of the fish (and the texture of the skin as well, if all had gone better last night).<\/p>\n