{"id":2180,"date":"2014-09-18T05:33:38","date_gmt":"2014-09-18T05:33:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2180"},"modified":"2014-09-18T05:33:38","modified_gmt":"2014-09-18T05:33:38","slug":"roasted-bluefish-with-tomatoes-wilted-radish-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2180","title":{"rendered":"roasted bluefish with tomatoes; wilted radish greens"},"content":{"rendered":"

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

Don’t be afraid of Pomatomus Saltatrix<\/a>. \u00a0 I used to be, but over the last few years I’ve become very fond of\u00a0bluefish (once I had learned how to prepare it).<\/p>\n

I think I first encountered it while living in Newport, fresh off the dock in the harbor (the fish, that is). \u00a0 I had heard its virtues sung locally, but didn’t realize that some of the songs were those of \u00a0Rhode Island sport fishermen, and the others assumed one\u00a0could hear the lyrics describing how to prepare it. \u00a0I wasn’t a fisherman, and I’ve generally been deaf to song lyrics, so while I was pulled in by the sirens,\u00a0I didn’t know what to do with rich fillets\u00a0when I tried preparing them\u00a0myself. \u00a0I think it must have involved poaching, and\u00a0it’s possible\u00a0some wine was\u00a0involved, but the results told me bluefish just wasn’t for me. \u00a0That was an ancient\u00a0time, before modern cookbooks, before the magic of the internet, and before the ministrations of the good Union Square Greenmarket fishmongers.<\/p>\n

This time I pulled out\u00a0a recipe<\/a> which I had enjoyed several times in the past; \u00a0it’s from Mark Bittman’s “Fish: The Complete Guide to Buying and Cooking<\/a>“.<\/p>\n