{"id":18870,"date":"2018-09-07T21:47:10","date_gmt":"2018-09-07T21:47:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18870"},"modified":"2018-09-07T21:47:10","modified_gmt":"2018-09-07T21:47:10","slug":"bluefish-baked-greek-style-jamaica-burr-cucumber-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18870","title":{"rendered":"bluefish ‘Greek style’; Jamaica burr cucumber, Cuban mint"},"content":{"rendered":"

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This little restaurant doesn’t seem to have a theme, unless it’s described by the source for 97% of the ingredients used in the preparation of the meals it serves, that is, local farmers, fishers, and bakers. How else to explain pasta with peppers and tomato one night, sausage, kraut and boiled potatoes the next, and a fish fillet with Mediterranean and Jamaican vegetables the day after that?<\/p>\n

There’s also the whim factor.<\/p>\n

And the occasional very welcome input from the suppliers: On Wednesday the fisherman himself told me,\u00a0\u201cIf you\u2019re ever going to have blue, this is the time”, explaining that the ones he was showing had been caught the day before, probably by himself. We did have blue that night. It tasted as fresh as the report suggested, and it was absolutely wonderful.<\/p>\n

Here is our fillet resting on the kitchen counter:<\/p>\n

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And here inside the au gratin pan, just before being put into the oven:<\/p>\n

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