{"id":19229,"date":"2018-09-29T23:47:49","date_gmt":"2018-09-29T23:47:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19229"},"modified":"2018-09-29T23:47:49","modified_gmt":"2018-09-29T23:47:49","slug":"bluefish-greek-style-micro-basil-roast-potatoes-fennel-dill","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19229","title":{"rendered":"bluefish ‘greek style’, micro basil; roast potatoes\/fennel, dill"},"content":{"rendered":"

\"\"<\/p>\n

It looks like an entire summer garden made it onto that plate. It also looks every bit as baroque as the music we were listening to while enjoying it.<\/p>\n

Last night I was looking for a way to cook bluefish in a way other than that I have for a while, but my time was running out, and I did have all of the ingredients I would need to prepare it ‘Greek Style’, and that’s the route I took once again.<\/p>\n

Aside from the excellence of the basic recipe (little more than a few words that I found in a 2008 Chowhound discussion<\/a> I uncovered a little over a year ago<\/a>), I think Friday’s very easy decision is also redeemed by the fact that the individual ingredients will vary every time I pull them up, so it’s never the same meal.<\/p>\n

This time, one of those variations was in the size of the fillets that I found in the market, and to which my fishmonger Paul Mendelsohn had pointed me: They were much smaller than any I had worked with before, so the fish tasted both fresher, or lighter, and sweeter than usual, and there was a less of the ‘blue’ flavor, what some people will describe as ‘fishy’, but which I happen to enjoy.<\/p>\n

There were also lots of vegetables.<\/p>\n

\"\"<\/p>\n