{"id":9575,"date":"2016-09-10T20:15:46","date_gmt":"2016-09-10T20:15:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9575"},"modified":"2016-09-10T20:15:46","modified_gmt":"2016-09-10T20:15:46","slug":"tautog-olives-tomatoes-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9575","title":{"rendered":"spicy tautog with olives, tomato, herbs; fennel, dill; cheeses"},"content":{"rendered":"

\"tautog_tomatoes-fennel\"<\/p>\n

I didn’t start early enough to prepare the ‘tomato water’ which was a part of a\u00a0recipe I had used for this wonderful fish last July.<\/a>\u00a0The other problem I had last night was that I\u00a0didn’t want to turn on the oven, a step necessary for my\u00a0second favorite treatment of tautog<\/a> (blackfish), so I improvised.<\/p>\n

I used the basics of Melissa Clark’s recipe<\/a>, but left out the tomato water, instead I added some incredibly sweet and flavorful small, ripe cherry tomatoes (in several shades of both orange\u00a0and red) I had picked up the same day.<\/p>\n

The fish\u00a0was really, really<\/em> good. This new recipe will be my new first choice, at least until I need variety again.<\/p>\n

The vegetable was serendipity and one of my favorites, for accompanying\u00a0fish, meat, pasta – anything – also by itself, raw,\u00a0as a terrific appetizer: \u00a0A beautiful bulb of fennel ended up on the counter last night, the gift of\u00a0a friend.<\/p>\n