{"id":22125,"date":"2019-04-13T22:35:06","date_gmt":"2019-04-13T22:35:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22125"},"modified":"2019-04-13T22:35:06","modified_gmt":"2019-04-13T22:35:06","slug":"bluefish-greek-style-basil-red-mustards-crusty-baguette","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22125","title":{"rendered":"bluefish \u2018greek style\u2019, basil; red mustards; crusty baguette"},"content":{"rendered":"

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I don’t think I could say bluefish is my very favorite finned seafood, but it’s somewhere near the top, and, besides, it’s never boring.<\/p>\n

Occasionally a special variant comes to the market and the love affair begins all over again. I’m talking about the catch of quite small fillets I found at the Union Square Greenmarket on Friday.<\/p>\n

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The fillets were beautiful, but the whole fish were a pretty spectacular sight (here nestling with a fluke).<\/p>\n

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I bought the fillets, because, well, they’re easier to cook, and also easier to deal with when they arrive on the plate. I also knew that I wouldn’t have looked forward to scaling<\/em> them, but at $6 a pound, they certainly would have pleased anyone’s budget.<\/p>\n

There was slightly too much fish to fit inside my heavy oval long-handled copper pan, so I drafted my new round 13″ pan into service.<\/p>\n

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It was April, so it wasn’t surprising the there was no fresh oregano anywhere in the kitchen. Even while I was still at the Greenmarket I was thinking about what to substitute, and then I spotted a table of beautiful tiny basil plants. One of them was particularly beautiful, since a purple variety of what I’m assuming is a lettuce had hitched a ride to the market.<\/p>\n

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