{"id":5932,"date":"2015-11-05T22:26:43","date_gmt":"2015-11-05T22:26:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5932"},"modified":"2015-11-05T22:26:43","modified_gmt":"2015-11-05T22:26:43","slug":"sea-robin-tapenade-tomato-yellow-beans-arugula","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5932","title":{"rendered":"sea robin, tapenade; tomato; yellow beans; arugula"},"content":{"rendered":"

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

(in something of a statement about my at-least-intermittent compulsiveness, the various heirloom cherry tomatoes are already divided into two quite equal shares before the rest of the course has been finished; but they were pretty)<\/p>\n

 <\/p>\n

But it really wasn’t about the tomatoes, and in fact they were barely\u00a0even an afterthought. \u00a0It was about the sea robin<\/a> again.<\/p>\n

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

I\u00a0had prepared\u00a0this excellent\u00a0fish twice before<\/a>, with super success, even if I haven’t yet come up with an alternative to the recipe I’ve used each time. \u00a0I now consider sea robin\u00a0a lucky\u00a0find and a great treat – and, surprisingly, still one of the best bargains on this side of the Atlantic. \u00a0At least so far\u00a0they haven’t generally been taken seriously as candidates for the dining table,\u00a0usually considered ‘rough fish’ or ‘trash fish’ by people seeking their prized neighbors, striped\u00a0bass or flounder. \u00a0 In France and elsewhere in Europe they and their relatives, whether called ‘gurnard’ or ‘rascasse’, are more respected.<\/p>\n

I’m going to link to an attractive recipe on another\u00a0site here<\/a>, but it’s probably more for my own reference when than for any public enlightenment.<\/p>\n