{"id":4812,"date":"2015-08-01T18:48:42","date_gmt":"2015-08-01T18:48:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4812"},"modified":"2015-08-01T18:48:42","modified_gmt":"2015-08-01T18:48:42","slug":"swordfish-olive-tapenade-tomato-salsa-minutina","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4812","title":{"rendered":"swordfish, olive tapenade, tomato salsa; minutina"},"content":{"rendered":"

\"swordfish-tapenade_tomato_minutina\"<\/a><\/p>\n

I decided to splurge, but I\u00a0felt it would be okay to do so. \u00a0 The average cost at the Greenmarket of each portion of\u00a0fish\u00a0included in our\u00a0last two\u00a0meals had worked out to less than $2.50, so now\u00a0I would be\u00a0comfortable about spending almost\u00a0$10 per portion\u00a0for\u00a0a special treat.<\/p>\n

And besides, Barry was returning from a campout<\/a> with his coworkers in the Catskills wilderness that afternoon.<\/p>\n

After putting two swordfish steaks (thick, and a little larger than I would normally have picked) into my insulated shoulder bag, along with some ice, the only question was which of the several attractive\u00a0vegetables\u00a0I also bought\u00a0would accompany them. \u00a0My considerations were basically, what would be\u00a0the most compatible, the most colorful, and, to be practical, the least likely to survive well for another day or two. \u00a0 When\u00a0I remembered that I had some black olive tapenade on hand, remaining\u00a0from an earlier meal<\/a>, I\u00a0decided to introduce\u00a0it\u00a0to the pan-grilled fish, and also I also chose\u00a0to include\u00a0some of the\u00a0tomatoes which had been ripening on the north windowsill for a few days.<\/p>\n

Finally, I thought\u00a0that the minutina I had picked up that day, even if these lacy, toothed greens are actually less delicate than they appear, and might\u00a0have lasted a few more, would be an excellent foil for everything else.<\/p>\n