{"id":9770,"date":"2016-09-27T00:36:13","date_gmt":"2016-09-27T00:36:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9770"},"modified":"2016-09-27T00:36:13","modified_gmt":"2016-09-27T00:36:13","slug":"sauteed-herb-marinated-squeteague-squash-olives-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9770","title":{"rendered":"saut\u00e9ed herb-marinated squeteague; squash, olives, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9796\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/weakfish_squash.jpg\" alt=\"weakfish_squash\" width=\"600\" height=\"450\" \/><\/p>\n<p>The <a href=\"http:\/\/www.nytimes.com\/1982\/06\/06\/nyregion\/food-an-anniversary-for-the-weakfish.html\">weakfish<\/a> is\u00a0a noble fish, but it is not a trout. It&#8217;s generally marketed as &#8216;ocean trout&#8217;, since &#8216;weakfish&#8217;\u00a0apparently\u00a0projects\u00a0a less-than-positive image to potential consumers. The &#8216;weak&#8217; part is actually only the fish&#8217;s jaw, which tears apart easily when it is hooked (ouch), meaning it can easily escape\u00a0from an angler.<\/p>\n<p>I spent 20 years in Rhode Island, around\u00a0waters\u00a0where it was a familiar catch, and the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Narragansett_people\">Narragansetts<\/a>&#8216; name for the species, &#8216;<a href=\"http:\/\/www.edc.uri.edu\/restoration\/html\/gallery\/fish\/squet.htm\">Squeteague<\/a>&#8216;, sounds right to me.<\/p>\n<p>It&#8217;s delicious whatever you call it.<\/p>\n<ul>\n<li>small Squeteague fillets from Pura Vida Seafood, marinated for almost an\u00a0hour in the refrigerator, in a mix of a little olive oil, a crushed bay leaf, one minced garlic clove, and 6 different herbs, drained, allowed to come to room temperature, saut\u00e9ed\/fried\u00a0for about 2 minutes in a large lightly-oiled cast-iron skillet which had been pre-heated to medium-hot, skin-slide down first, the fillets then turned and cooked for another minute, until opaque and firm, drizzled with a rich vegetarian\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Garum\">garum<\/a>-like liquid consisting of savoury juices I had retained from earlier meals<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9803\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/summer_squash_platter.jpg\" alt=\"summer_squash_platter\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>various kinds of small green and yellow summer squash from Norwich Meadows Farm, cut into 1\/4\u2033 slices, tossed in olive oil, sea salt, and freshly-ground pepper, pan-grilled, removed to a bowl where the they\u00a0was tossed with a few pitted and sliced Kalamata olives, one small finely-chopped red Calabrian pepper from Campo Rosso Farm, a little lemon juice, and chopped peppermint from Stokes Farm<\/li>\n<li>the wine was an Italian (Sardinia, Argiolas) ros\u00e9, <a href=\"http:\/\/www.thewinebowgroup.com\/our-brands\/argiolas\/serralori-rosato-isola-dei-nuraghi-igt\/\">Serra Lori Rosato Isola dei Nuraghi IGT<\/a>\u00a02015<\/li>\n<li>the music was Q2 Music, streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The weakfish is\u00a0a noble fish, but it is not a trout. It&#8217;s generally marketed as &#8216;ocean trout&#8217;, since &#8216;weakfish&#8217;\u00a0apparently\u00a0projects\u00a0a less-than-positive image to potential consumers. The &#8216;weak&#8217; part is actually only the fish&#8217;s jaw, which tears apart easily when it is hooked (ouch), meaning it can easily escape\u00a0from an angler. I spent 20 years in Rhode &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-9770","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\/9770","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=9770"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9770\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}