{"id":7563,"date":"2016-03-26T17:11:41","date_gmt":"2016-03-26T17:11:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7563"},"modified":"2016-03-26T17:11:41","modified_gmt":"2016-03-26T17:11:41","slug":"broiled-sea-perch-with-anchovy-roast-radishes-with-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7563","title":{"rendered":"broiled sea perch with anchovy; roast radishes, with greens"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Shuynkyo_radishes.jpg\" rel=\"attachment wp-att-7572\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7572\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Shuynkyo_radishes.jpg\" alt=\"Shuynkyo_radishes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>red radishes<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/red_fish_2_plate.jpg\" rel=\"attachment wp-att-7573\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7573\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/red_fish_2_plate.jpg\" alt=\"red_fish_2_plate\" width=\"600\" height=\"451\" \/><\/a><\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/2015\/04\/04\/sauteed-herb-marinated-ocean-red-perch-wilted-kale\/\">red fish<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/red_perch_radish_stuff.jpg\" rel=\"attachment wp-att-7565\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7565\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/red_perch_radish_stuff.jpg\" alt=\"red_perch_radish_stuff\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I know that\u00a0only some of the red survives<span style=\"line-height: 1.55;\"> the cooking processes; it&#8217;s the taste that keeps me coming back.<\/span><\/p>\n<ul>\n<li>four\u00a0fillets of red sea perch (a\u00a0total of just over a\u00a0pound) from American Seafood Company, brushed with olive oil and some chopped wild\u00a0garlic 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 2\u00a0rinsed, filleted salted anchovies from Buon Italia were heated until they had fallen apart, the fish finished on 2 plates with a drizzle of local lemon from Fantastic Gardens of Long Island, and chopped lovage from\u00a0Two Guys from Woodbridge<\/li>\n<li>Shuynkyo radishes from Lani\u2019s Farm\u00a0(which describes them as &#8216;hot and sweet\u2019), some of the greens cut off and set aside (I had already used a certain portion earlier, and, surprisingly, after this meal there were still some remaining), scrubbed, most of them halved, tossed in a little olive oil with salt, pepper, and rosemary leaves, arranged in a ceramic pan on the stove top where they were cooked over high heat until some at least had lightly browned in spots, placed in a\u00a0425\u00ba oven for about 15 minutes, removed,\u00a0returned to the range, a little butter stirred in, and the greens which had been reserved earlier, now roughly chopped, tossed into the pan and cooked until barely wilted, finished with juice from the same local lemon used on the fish \u00a0<em>[note: next time I will cook the greens separately, since, in this process, they ended up pretty much negating the crispness the radishes had arrived at earlier]<\/em><\/li>\n<li>the wine was a\u00a0California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-carte-blanche-sauvignon-blanc-sonoma-valley-2015.htm\">Jacqueline Bahue Carte Blanche Sauvignon Blanc Sonoma Valley 2015<\/a> from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was various <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=573824\">concertos by Antonin Reichenauer,\u00a0 Marek Stryncl directing\u00a0Musica Florea<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>red radishes &nbsp; red fish &nbsp; I know that\u00a0only some of the red survives the cooking processes; it&#8217;s the taste that keeps me coming back. four\u00a0fillets of red sea perch (a\u00a0total of just over a\u00a0pound) from American Seafood Company, brushed with olive oil and some chopped wild\u00a0garlic from Lani\u2019s Farm, seasoned with salt and pepper, &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-7563","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\/7563","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=7563"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7563\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}