{"id":4456,"date":"2015-06-23T22:36:45","date_gmt":"2015-06-23T22:36:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4456"},"modified":"2015-06-23T22:36:45","modified_gmt":"2015-06-23T22:36:45","slug":"grilled-striped-bass-peas-spring-onion-squash-buds","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4456","title":{"rendered":"grilled striped bass; peas, spring onion; squash buds"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/06\/striped_bass_peas_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4471\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/06\/striped_bass_peas_2.jpg\" alt=\"striped_bass_peas_2\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/29\/roasted-striped-bass-potatoes-tomatoes-sprouts\/\">Once again<\/a>\u00a0last night I had the chance to\u00a0appreciate\u00a0why striped bass are so popular, and part of the reason why they command a somewhat premium price in the local markets. \u00a0The\u00a0daily limit is still strictly controlled, on Monday my fishmonger told me it had been slightly relaxed for the\u00a0size of their\u00a0operation, so we may be able to enjoy a little more this year (meaning I won&#8217;t have to show up at the Greenmarket at dawn to bring home part of their catch (not that I ever have).<\/p>\n<p>As for the recipe\u00a0I used this time, because I had no interest in turning on the oven on a hot and humid evening, I consulted my files for a formula which\u00a0could be implemented on top of the stove. \u00a0I did not however take advantage of Martha Stewart&#8217;s suggestion that the dish I ended up producing with <a href=\"http:\/\/www.marthastewart.com\/338824\/grilled-striped-bass\">her\u00a0simple recipe<\/a>\u00a0could have been served at room temperature, mostly because I wanted it to relate to the temperature of the tiny fresh peas I had also picked up that day.<\/p>\n<ul>\n<li>one 15-ounce striped bass fillet from P.E. &amp; D.D.\u00a0Seafood,\u00a0marinated for half an hour (half of that time in the refrigerator) in a mixture of olive oil, lemon juice, thyme branches from Eckerton Hill Farm, squashed\u00a0organic garlic cloves from Trader Joe&#8217;s, then removed from the marinade, and allowed it to drip dry (with the help of a paper towel)\u00a0placed\u00a0on an enameled grill pan on top of a medium-high flame, skin side down, seasoned with salt, grilled until skin was lightly browned and starting to crisp, before being turned\u00a0and cooked through, or\u00a0about 10\u00a0minutes, and garnished with chives from Lani&#8217;s Farm cut in 3\/4-inch lengths (also one chive flower, prominent in the picture above) and lemon wedges.<\/li>\n<li>thinly-sliced\u00a0red\u00a0spring onion bulbs from Tamarak Hollow Farm cooked in a little butter until softened, tiny shelled peas from Lani&#8217;s Farm added along with a little bit of water and simmered until tender, seasoned with salt and coarsely chopped pepper<\/li>\n<li>a small number of flowers and buds of &#8216;organic green leaf squash&#8217; (per\u00a0Zaid Kurdieh&#8217;s sign at his stall) from Norwich Meadows Farm, saut\u00e9ed in olive oil until softened, then\u00a0seasoned with salt and pepper<\/li>\n<li>the wine was a French white, <a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/chateau-la-rame-bordeaux-blanc-2014\">Ch\u00e2teau la Rame, Bordeaux 2014<\/a><\/li>\n<li>the music was Haydn&#8217;s last, and not-quite-completed, 1791\u00a0opera, &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/L'anima_del_filosofo\">L&#8217;anima del filosofo, ossia Orfeo ed Euridice<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Once again\u00a0last night I had the chance to\u00a0appreciate\u00a0why striped bass are so popular, and part of the reason why they command a somewhat premium price in the local markets. \u00a0The\u00a0daily limit is still strictly controlled, on Monday my fishmonger told me it had been slightly relaxed for the\u00a0size of their\u00a0operation, so we may be able &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-4456","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\/4456","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=4456"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4456\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}