{"id":21023,"date":"2019-02-06T03:00:48","date_gmt":"2019-02-06T03:00:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21023"},"modified":"2019-02-06T03:00:48","modified_gmt":"2019-02-06T03:00:48","slug":"broiled-garlic-scallion-oiled-ocean-perch-mustard-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21023","title":{"rendered":"broiled garlic\/scallion-oiled ocean perch; mustard greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21029\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/ocean_perch.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>While we really like <a href=\"http:\/\/food.hoggardwagner.org\/?s=ocean+perch+\">the recipe I&#8217;ve been using<\/a> for ocean perch fillets for several years, I wanted to try it without the anchovy. Last night I substituted sorrel, because at the moment, with what I had on hand at the moment, it seemed like the most promising alternative.<\/p>\n<p>The result was good, but not exciting; I&#8217;m going to keep experimenting with the recipe, perhaps trying some kind of shellfish as the finish, but I also expect to also return to the anchovies, probably in smaller amounts.<\/p>\n<p>I love what these red fillets look like, almost as much as I love their taste and texture.<\/p>\n<ul>\n<li><span class=\"s1\">six red-skinned ocean perch fillets (18 ounces) from P.E. &amp; D.D. Seafood Company, rinsed, and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total of\u00a0little more than\u00a0a teaspoon of a combination of very small chopped rocambole garlic cloves from Keith&#8217;s Farm and a thinly-sliced bit from the white section of scallion from from Phillips Farms, the fish seasoned, also on both sides, with sea salt and freshly-ground black pepper,\u00a0<\/span><span class=\"s1\">placed skin side up inside an enameled cast iron pan and broiled, 4 or 5 inches from the flames, for 4 or 5 minutes, or\u00a0until the skin had become crisp and the fish was cooked through, <\/span><span class=\"s1\">finished on the plates by drizzling with a small amount of sauce prepared by gently heating a few leaves of baby sorrel from Two Guys from Woodbridge in a bit of olive oil over a very low flame, with fresh leaves added after the heat under the was turned off,\u00a0<\/span><span class=\"s1\">Whole Foods Market organic lemon wedges served on the side<\/span><\/li>\n<li>slices of a buckwheat baguette from <a href=\"http:\/\/www.runnerandstone.com\/the-bakery\/\">Runner &amp; Stone Bakery<\/a>, from their stand in Saturday&#8217;s Union Square Greenmarket<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21030\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/red_mustard_2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span class=\"s1\">a large bunch of red mustard from Lani&#8217;s Farm,\u00a0wilted in a little olive oil in which several large halved cloves of\u00a0John D. Madura Farms garlic had been allowed to sweat a bit, seasoned with salt and pepper and finished on the plates with a drizzle of olive oil<\/span><\/li>\n<li>the wine was a French (Loire\/Touraine) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=38657&amp;searchtype=Contains\">Vouvray Sec, Brisebarre 2014<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was the\u00a01934 <a href=\"https:\/\/en.wikipedia.org\/wiki\/Verismo_(music)\"><em>verismo<\/em><\/a> opera, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=142115\">Juha&#8217;, by the Finnish composer\u00a0Leevi\u00a0Madetoja, Jussi Jalas conducting the Finnish Radio Symphony Orchestra and the Finnish Radio Youth Chorus\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>While we really like the recipe I&#8217;ve been using for ocean perch fillets for several years, I wanted to try it without the anchovy. Last night I substituted sorrel, because at the moment, with what I had on hand at the moment, it seemed like the most promising alternative. The result was good, but not &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-21023","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\/21023","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21023"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21023\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}