{"id":7280,"date":"2016-03-04T01:14:06","date_gmt":"2016-03-04T01:14:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7280"},"modified":"2016-03-04T01:14:06","modified_gmt":"2016-03-04T01:14:06","slug":"pan-seared-tilefish-with-wild-garlic-herbs-potatoes-mizuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7280","title":{"rendered":"pan-seared tilefish with wild garlic, herbs; potatoes; mizuna"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/tilefish_potatoes_mizuna.jpg\" rel=\"attachment wp-att-7281\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7281\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/tilefish_potatoes_mizuna.jpg\" alt=\"tilefish_potatoes_mizuna\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>wild garlic, a treat anytime, but in the Greenmarket, in\u00a0February?<\/p>\n<p>&nbsp;<\/p>\n<p>I could say that\u00a0l just about\u00a0built this meal around the wild garlic I had picked up at the Greenmarket on Monday, but I have to admit that my fondness for tilefish also had a lot to do with\u00a0what I served that day.<\/p>\n<ul>\n<li>two 9-ounce tilefish fillets from American Seafood,\u00a0prepared pretty much along the lines of <a href=\"http:\/\/cooking.nytimes.com\/recipes\/1015082-pan-seared-tilefish-with-garlic-herbs-and-lemon\">this Melissa Clark recipe<\/a>,\u00a0replacing the scallions specified in her instructions with\u00a0a dozen tiny <em>wild<\/em> garlic plants (bulbs and stems)\u00a0from Lani\u2019s Farm, and, for the herbs, a combination of fresh parsley (Eataly), thyme (Forager&#8217;s), lovage (Two Guys from Woodbridge), sage (Eataly), and\u00a0oregano, cooking the fish in\u00a0a\u00a0copper au gratin\u00a0pan, aluminum foil for a cover, and both a small brush and a spoon to spread\/ladle the wild\u00a0garlic butter over the fish<\/li>\n<li>absolutely the sweetest potatoes I can remember ever having tasted, 6\u00a0&#8216;red potatoes&#8217; from Lucky Dog Organic Farm, scrubbed and\u00a0boiled, unpeeled, halved, tossed with sweet butter, salt, pepper, and chopped parsley from Eataly<\/li>\n<li>mizuna from Lani\u2019s Farm, very slightly wilted\u00a0in a pan in which 2\u00a0halved garlic cloves from\u00a0John D. Madura Farm had first been allowed to brown slightly in a little olive oil, seasoned with salt and pepper and drizzled with a bit more oil<\/li>\n<li>the wine was an Oregon (Willamette) white, <a href=\"http:\/\/www.chelseawinevault.com\/white-wine\/pinot-grigio-gris\/kings-ridge-pinot-gris-willamette-valley-2014\">Kings Ridge Oregon Pinot Gris 2014<\/a><\/li>\n<li>the music was Handel&#8217;s &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=102513#review\">Rodelinda&#8217;,\u00a0 Alan Curtis conducting the\u00a0Orchestra\/Ensemble, Il Complesso Barocco<\/a>, with Marie-Nicole Lemieux, Simone Kermes, Marijana Mijanovic,<br \/>\nSteve Davislim, Sonia Prina, and Vito Priante<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>wild garlic, a treat anytime, but in the Greenmarket, in\u00a0February? &nbsp; I could say that\u00a0l just about\u00a0built this meal around the wild garlic I had picked up at the Greenmarket on Monday, but I have to admit that my fondness for tilefish also had a lot to do with\u00a0what I served that day. two 9-ounce &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-7280","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\/7280","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=7280"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7280\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}