{"id":21492,"date":"2019-03-08T02:40:45","date_gmt":"2019-03-08T02:40:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21492"},"modified":"2019-03-08T02:40:45","modified_gmt":"2019-03-08T02:40:45","slug":"swordfish-roasted-tomato-komatsuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21492","title":{"rendered":"marinated, breaded grilled swordfish; tomato; komatsuna"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21500\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/swordfish_bare.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21501\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/swordfish_marinating.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21498\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/swordfish_komatsuna.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There were many possible choices at the fishers&#8217; stall on Monday, but the swordfish looked really fantastic.<\/p>\n<ul>\n<li>two beautiful swordfish steak halves from American Seafood Company in the Union Square Greenmarket, marinated for about 45 minutes, turning once, in a mixture of a few tablespoons of olive oil, more than a teaspoon of a fresh tarragon from Flatiron Eataly, a bit of <em>peperoncino Calabresi secchia<\/em> from Buon Italia, a small piece of a home-dried habanada pepper, plus the chopped white sections of 2 thin Japanese scallions from Norwich Meadows Farm, after which the swordfish was drained, both sides covered with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until\u00a0<em>not quite<\/em>\u00a0fully cooked to the center, removed from the pan and arranged on 2 plates, sprinkled with a little Maldon salt, some of the chopped <em>green<\/em> section of the scallions, drizzled with a bit of juice from a Whole Foods Market organic lemon, a few drops of olive oil poured over the top, and garnished with, I think,\u00a0micro red Russian kale from Windfall Farms<\/li>\n<li>six Maine cherry \u2018cocktail\u2019 tomatoes from Chelsea Whole Foods, slow-roasted inside a small antique tin rolled-edge oven pan with a little olive oil, a generous amount of the dried Sicilian oregano, and 4 slightly-smashed cloves of music garlic<\/li>\n<li>one generous bunch of <em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Komatsuna\">komatsuna<\/a><\/em>, a Japanese mustard spinach, washed and drained several times, cut into 2-inch sections, wilted inside a large vintage copper pot in which 2 cloves of Windfall Farms&#8217; &#8216;music garlic&#8217; had first been softened in a couple tablespoons of olive oil, seasoned with sea salt and freshly-ground black pepper, drizzled with lemon juice and olive oil\u00a0from Lani&#8217;s Farm<\/li>\n<li>the wine was a Spanish (R\u00edas Baixas),\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=29824&amp;searchtype=Contains\">Albari\u00f1o &#8216;Xi\u00f3n&#8217;, Bodegas y Vi\u00f1edos Attis 2017<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=201732\">Andr\u00e9 Modeste Gr\u00e9try&#8217;s 1784 opera, &#8216;La Caravane Du Caire&#8217;,\u00a0 Marc Minkowski conducting the\u00a0Ricercar Academy and the Namur Chamber Choir\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There were many possible choices at the fishers&#8217; stall on Monday, but the swordfish looked really fantastic. two beautiful swordfish steak halves from American Seafood Company in the Union Square Greenmarket, marinated for about 45 minutes, turning once, in a mixture of a few tablespoons of olive oil, more than a teaspoon of a fresh &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-21492","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\/21492","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=21492"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21492\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}