{"id":2233,"date":"2014-09-28T01:20:30","date_gmt":"2014-09-28T01:20:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2233"},"modified":"2014-09-28T01:20:30","modified_gmt":"2014-09-28T01:20:30","slug":"sea-bass-tomato-vinaigrette-roast-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2233","title":{"rendered":"sea bass, tomato vinaigrette; roast Brussels sprouts"},"content":{"rendered":"

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

This meal really came together only after\u00a0Franca<\/a> pressed a gorgeous, very ripe red tomato into my hand just as I was leaving the Greenmarket yesterday. \u00a0Already\u00a0the night before I had\u00a0planned to buy a\u00a0firm white-fleshed fish fillet, or fillets,\u00a0in Union Square and accompany them with\u00a0some Brussels sprouts which were\u00a0waiting in the crisper drawer for their opportunity to shine.\u00a0 \u00a0The next day I was delighted to find that Pura Vida still had sea bass when I finally arrived at their stall some time around one o’clock in the afternoon. \u00a0That and the sprouts were pretty much going to be it for my\u00a0entr\u00e9e (except for some lovage or wood sorrel topping the fillets), until I passed Franca’s Berried Treasures stand.<\/p>\n

Now I realized I had an\u00a0opportunity to really open\u00a0up the meal, and add some additional glorious color\u00a0as well. \u00a0 Uncharacteristically for me, it was only when I removed the bass from the refrigerator that I started to plan how it might introduce it to the\u00a0tomato. \u00a0I don’t know whether my\u00a0improvisation\u00a0was a “salsa” or a “vinaigrette” (“salsa” fit in the headline here), but the marriage was a success.<\/p>\n

One of the reasons I began this blog was to record such\u00a0small triumphs, in order to\u00a0be able to look back and possibly repeat them; \u00a0this was one of them, so here it is.<\/p>\n