{"id":22183,"date":"2019-04-18T18:47:26","date_gmt":"2019-04-18T18:47:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22183"},"modified":"2019-04-18T18:47:26","modified_gmt":"2019-04-18T18:47:26","slug":"broiled-sea-perch-with-anchovy-boiled-potato-chives-rabe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22183","title":{"rendered":"broiled sea perch with anchovy; boiled potato, chives; rabe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22198\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/sea_perch_potatoes_rabe.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love this fish in so many ways. This may have been my tastiest\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=broiled+sea+perch+with+anchovy\">broiled sea perch with anchovy<\/a>, ever, and there have been a lot of them.<\/p>\n<p>Here they are still inside the fishers&#8217; bucket at the Union Square Greenmarket:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22191\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/perch1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>Unrelated: I think freshwater perch (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Perch\"><i>Perca flavescens<\/i><\/a>) would be even more popular than it already is if it were as red as these beauties, which even stay orange or red throughout the cooking process.<\/p>\n<p>Oops, I just read that my favorite finned delicacy while I was growing up around the Great lakes, <a href=\"https:\/\/www.seafoodsource.com\/seafood-handbook\/finfish\/perch-yellow\">&#8216;the ultimate pan fish&#8217;<\/a>, is now mostly farmed.\u00a0 You really <a href=\"https:\/\/en.wikipedia.org\/wiki\/You_Can%27t_Go_Home_Again\">can never go home again<\/a><em>.<\/em><\/p>\n<p>The fillets lying on the counter at home, after being rinsed:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22193\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/perch2_revised_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>After being placed inside the pan, oiled, garlic-ed, and seasoned:<\/p>\n<ul>\n<li>four beautiful\u00a0<a href=\"https:\/\/www.seafoodsource.com\/seafood-handbook\/finfish\/perch-atlantic-ocean\">Atlantic sea perch<\/a> fillets (one pound total), red, or\u00a0orange-red colored, sometimes called \u2018redfish\u2019, but in New York area at least, it\u2019s normally \u2018sea perch\u2019 or \u2018ocean perch\u2019, even though they aren&#8217;t really perch at all, but &#8216;rockfish&#8217; [?], from American Seafood Company in the Union Square Greenmarket, brushed with 2 tablespoons of olive oil mixed with about a teaspoon of finely chopped garlic from our local, 8th Avenue Foragers Market, seasoned with sea salt and freshly-ground black pepper, placed\u00a0inside a large enameled cast iron pan, broiled skin side up 4 or 5 inches from the flame for about 4 or 5 minutes, at which time the edges had become a little crisp, and the fish was cooked through, removed from the broiler and sauced simply with a bit of warm anchovy in olive oil (2 salted Sicilian anchovies from Buon Italia, rinsed thoroughly, filleted and chopped, had been heated over a very low flame for about 5 minutes in 2 tablespoons of oil, by which time the anchovies had fallen apart), the fillets garnished with micro red radish from Two Guys from Woodbridge, Whole Foods Market\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">lemon wedges served on the side<\/span><\/li>\n<li>just under a pound of very sweet small redskin potatoes from Race Farm,\u00a0scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm large vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with a little Trader Joe\u2019s Italian Reserve extra virgin olive oil, seasoned with salt and pepper, and tossed with scissored fresh chives, also from Phillips Farms, which were supposed to be served with more chives scattered over the top, but I forgot to add them<\/li>\n<li>what remained of a large bunch of broccoli rabe (aka raab, or rapini, among other names) from Migliorelli Farm after cooking most of it <a href=\"http:\/\/food.hoggardwagner.org\/2019\/04\/16\/marinated-grilled-goat-chops-chili-roasted-fingerlings-rabe\/\">2 days earlier<\/a>, wilted in a little olive oil inside a medium size antique high-sided tin-lined copper pot in which 6 small garlic cloves from Foragers Market had been heated until fragrant and slightly softened, seasoned with salt, pepper, and a couple pinches of dried <em>peperoncini Calabresi peperoncino secchia<\/em> from Buon Italia in Chelsea Market, divided between the 2 plates and drizzled with a little more olive oil<\/li>\n<li>the wine was\u00a0a Portuguese (Alentejo) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01885.html\">Esporao Monte Velho White 2016<\/a>, from\u00a0<a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">the music was <a href=\"https:\/\/opera-rara.com\/shopcatalogue\/lange-de-nisida-2\">a recording of the 2018 premier performance [yeah, the\u00a0<em>premier<\/em>] of Donizetti&#8217;s 1839\u00a0\u00a0<i><\/i><\/a><i><a title=\"Opera semiseria\" href=\"https:\/\/en.wikipedia.org\/wiki\/Opera_semiseria\">opera semiseria<\/a><\/i><a title=\"Opera semiseria\" href=\"https:\/\/en.wikipedia.org\/wiki\/Opera_semiseria\">, <\/a><i><a title=\"Opera semiseria\" href=\"https:\/\/en.wikipedia.org\/wiki\/Opera_semiseria\">&#8216;L\u2019 Ange de Nisida&#8217;<\/a><\/i>, in <a href=\"https:\/\/en.wikipedia.org\/wiki\/L%27ange_de_Nisida\">a concert performance\u00a0at the\u00a0Royal Opera House\u00a0in London, in association with the remarkable company, Opera Rara, conducted by\u00a0Mark Elder, the title role sung by\u00a0Joyce El-Khoury<\/a><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love this fish in so many ways. This may have been my tastiest\u00a0broiled sea perch with anchovy, ever, and there have been a lot of them. Here they are still inside the fishers&#8217; bucket at the Union Square Greenmarket: Unrelated: I think freshwater perch (Perca flavescens) would be even more popular than it already &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-22183","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\/22183","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=22183"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22183\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}