{"id":8756,"date":"2016-07-21T19:46:24","date_gmt":"2016-07-21T19:46:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8756"},"modified":"2016-07-21T19:46:24","modified_gmt":"2016-07-21T19:46:24","slug":"marinated-swordfish-micro-beet-tomato-mint-cauliflower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8756","title":{"rendered":"marinated swordfish, micro beet; tomato-mint cauliflower"},"content":{"rendered":"

\"swordfish_breaded_cauliflower_tomato\"<\/p>\n

Neither of us has ever been to Sicily, but we often\u00a0visit the ancient island at dinner, both the food and the wine.<\/p>\n

I’m not sure whether it’s the very interesting choices of unfamiliar wines or the cosmopolitan Mediterranean food culture that is\u00a0the operative factor in arranging these meals,\u00a0but we try to include both together.<\/p>\n

For this one\u00a0I elaborated on a preparation for swordfish which I had used several times before. Even while\u00a0doing so however I was thinking that maybe I was going too far. I needn’t have worried, as\u00a0the dish\u00a0turned out very fine.<\/p>\n

I had copied the very simple recipe<\/a>\u00a0from Kyle Phillips<\/a> a number of years ago; I hope he wouldn’t have minded the liberties I took.<\/p>\n

As for the cauliflower, I didn’t want to use the oven, so I turned to a recipe I had worked with before. I did make\u00a0some adjustments, both from\u00a0necessity and perversity. It too was a great success.<\/p>\n

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