{"id":5621,"date":"2015-10-08T17:48:51","date_gmt":"2015-10-08T17:48:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5621"},"modified":"2015-10-08T17:48:51","modified_gmt":"2015-10-08T17:48:51","slug":"swordfish-fennel-seed-tomato-cucumber-olives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5621","title":{"rendered":"swordfish, fennel seed; tomato; cucumber, olives"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/swordfish_tomato_cucumber.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5622\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/swordfish_tomato_cucumber.jpg\" alt=\"swordfish_tomato_cucumber\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The \u00a0swordfish was on sale. I\u00a0love swordfish. I love herbs. I always have a number of fresh ones\u00a0on hand. I like trying out different treatments. I sometimes make the wrong call. \u00a0Now I know that\u00a0fresh fennel seed just doesn&#8217;t have <a href=\"http:\/\/food.hoggardwagner.org\/2015\/09\/10\/breaded-swordfish-steak-tomato-beet-greens\/\">oregano&#8217;s\u00a0ooomph<\/a>.<\/p>\n<p>But it was still all good.<\/p>\n<ul>\n<li>a one pound swordfish steak, more than an inch thick, from Blue Moon Fish Company in the Union Square Greenmarket, cut into two pieces, marinated briefly in a mixture of olive oil and\u00a0fresh fennel seed from Lani&#8217;s Farm, then drained well\u00a0and covered with a coating of\u00a0dried homemade bread crumbs, fried in a hot cast iron pan for about 4-5 minutes on each side, removed, salted, sprinkled with a little lemon juice, and drizzled with olive oil before serving<\/li>\n<li>three heirloom tomatoes from Norwich Meadows Farm, sliced in half, placed face-down on a plate\u00a0scattered with salt and freshly ground pepper, pan-grilled\u00a0above\u00a0a medium-hot flame, removed, drizzled with olive oil<\/li>\n<li>kirby cucumbers from Stokes Farm, washed, halved lengthwise, then sliced\u00a0into one-centimeter sections [hey, <a href=\"http:\/\/www.jamieoliver.com\/recipes\/vegetables-recipes\/balsamic-dressed-cucumber-with-olives\/\">my\u00a0inspiration <\/a>was Jamie Oliver, and the British, like the rest of the world speak metric], mixed in a bowl with pitted Gaeta olives from Buon Italia in Chelsea Market, one very small young leek from Ryder Farm, sliced into very small sections, a bit of balsamic vinegar, some olive oil and lemon juice, a pinch of freshly-ground black pepper, and\u00a0most of a fresh red Italian \u2018roaster pepper\u2019, chopped, from <a href=\"https:\/\/instagram.com\/oakgroveplantation\/\">Oak Grove Plantation<\/a>\u00a0(for color and some\u00a0fine-tuning), finished with\u00a0torn leaves of\u00a0peppermint from Phillips Farm<\/li>\n<li>the wine was an Italian (Sicily) white, from Manley&#8217;s Wine &amp;\u00a0Spirits, <a href=\"http:\/\/www.alcesti.it\/vini\/isola-dei-profumi\/isola-bianco\/\">L&#8217;Isola dei Profumi Catattatto &#8211; Grecanico 2014<\/a><\/li>\n<li>the music was several pieces by\u00a0<a href=\"http:\/\/www.allmusic.com\/artist\/johanna-beyer-mn0001443039\">Johanna Magdalena Beyer<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The \u00a0swordfish was on sale. I\u00a0love swordfish. I love herbs. I always have a number of fresh ones\u00a0on hand. I like trying out different treatments. I sometimes make the wrong call. \u00a0Now I know that\u00a0fresh fennel seed just doesn&#8217;t have oregano&#8217;s\u00a0ooomph. But it was still all good. a one pound swordfish steak, more than an &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-5621","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\/5621","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=5621"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5621\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}