{"id":2070,"date":"2014-09-04T14:35:40","date_gmt":"2014-09-04T14:35:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2070"},"modified":"2014-09-04T14:35:40","modified_gmt":"2014-09-04T14:35:40","slug":"sea-bass-with-tomatoblack-olive-salsa-rapini","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2070","title":{"rendered":"sea bass with tomato\/black olive salsa; rapini"},"content":{"rendered":"

\"sea_bass_tomato_olive_salsa_rabe\"<\/a><\/p>\n

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I love this fish, for both its flavor and its beauty. \u00a0When Barry messaged\u00a0me a phone pic yesterday of the menu board at Blue Moon Fish which included ‘Sea Bass fillets’, I raced to the Greenmarket, hoping to get some of these guys\u00a0before they were sold out (as they usually are if I set off\u00a0at my usual time); I even postponed\u00a0breakfast.<\/p>\n

It was worth every bit of\u00a0my\u00a0exertions. \u00a0In this case the entr\u00e9e as a whole\u00a0was also a winner for its textures and contrasting temperatures – and for ease of preparation.<\/p>\n

The basic recipe<\/a> for this treatment I\u00a0uncovered on line only minutes before beginning to put it together. \u00a0I was looking for something a bit elegant and minimal, and I wanted to avoid turning on the oven. \u00a0I also wanted something Italian-ish, to accompany some\u00a0beautiful young rapini (broccoli rabe) I had picked up at the Greenmarket at the same time.<\/p>\n

The clincher was that I had almost all of the ingredients for the recipe already on hand\u00a0(I had been\u00a0looking for a way to use some of the cherry tomatoes – in three colors or varieties – that I had\u00a0sitting on the windowsill for a few days). \u00a0I was also interested\u00a0in\u00a0the fact that the fish and the salsa\u00a0could both be more or less assembled ahead of time,\u00a0like the rapini, and put together in five minutes before it was placed on the table. \u00a0Sophie Grigson, who contributed it to Food & Wine, called it\u00a0 a “good date dinner”.<\/p>\n