{"id":6691,"date":"2016-01-16T01:31:10","date_gmt":"2016-01-16T01:31:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6691"},"modified":"2016-01-16T01:31:10","modified_gmt":"2016-01-16T01:31:10","slug":"broiled-sea-perch-with-anchovy-kale-tomato-compote","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6691","title":{"rendered":"broiled sea perch with anchovy; kale; tomato compote"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/sea_perch_on_counter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6710\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/sea_perch_on_counter.jpg\" alt=\"sea_perch_on_counter\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>on the counter, the three basic elements, before&#8230;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/sea_perch_kale_tomatoes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6711\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/sea_perch_kale_tomatoes.jpg\" alt=\"sea_perch_kale_tomatoes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&#8230;and on the plate,\u00a0as it was\u00a0served<\/p>\n<p>&nbsp;<\/p>\n<p>What fishermen in New York ocean waters call &#8216;sea perch&#8217; bears no relationship to the fresh water perch I grew up with. \u00a0The brilliant color of its\u00a0scales and its skin would be enough evidence, but, since its\u00a0 pinkish flesh cooks up white, we could be fooled had it not been seen in its earlier state.<\/p>\n<p>The French know it as <em>Rascasse<\/em>, but there&#8217;s some confusion with names on the other side of the Atlantic because it apparently belongs to the family, &#8216;<em>scorpaenidae<\/em>&#8216;, which also includes the scorpionfish.<\/p>\n<p>I think.<\/p>\n<p>Anyway, it&#8217;s delicious.<\/p>\n<ul>\n<li>six fillets of red sea perch (a\u00a0total of one pound) from American Seafood Company, brushed with olive oil and some chopped green garlic from Lani\u2019s Farm, seasoned with salt and pepper, then broiled 4 inches from the flames for about 4 minutes until the skin was\u00a0crisp and the fish cooked through, sauced with a bit of olive oil in which\u00a03 rinsed, filleted salted anchovies from Buon Italia were heated until they had fallen apart, finished with chopped parsley from\u00a0Whole Foods<\/li>\n<li>a small amount of\u00a0\u2018Evenstar Smooth\u2019 kale from Alewife Farm, barely wilted in olive oil in which\u00a0one clove of garlic from Norwich Meadows Farm, halved, had been cooked until beginning to brown, finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>five Backyard Farms Maine \u2018cocktail tomatoes\u2019 from\u00a0Whole Foods, halved, heated\u00a0in\u00a0olive oil with one chopped scallion from John D. Madura Farm, along with some\u00a0chopped thyme from\u00a0Stokes Farm and part of one red cayenne pepper from Oak Grove Plantation, finely chopped<\/li>\n<li>the wine was a Spanish (Rueda) white, <a href=\"http:\/\/www.bodegasnaia.com\/naia-2010-en\">Naia D.O. Rueda 2014<\/a>,\u00a0from Verdejo old vines<\/li>\n<li>the music was Carlos Chavez, Symphonies No.1 and 3, from the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=7089\">Chavez: The Complete Symphonies \/ Mata, London SO<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>on the counter, the three basic elements, before&#8230; &nbsp; &#8230;and on the plate,\u00a0as it was\u00a0served &nbsp; What fishermen in New York ocean waters call &#8216;sea perch&#8217; bears no relationship to the fresh water perch I grew up with. \u00a0The brilliant color of its\u00a0scales and its skin would be enough evidence, but, since its\u00a0 pinkish flesh &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6691","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\/6691","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6691"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6691\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}