It’s strange that neither of us remembered that porgy was not unlike mackerel in its slight oiliness, but more like mackerel light, and I mean that as a compliment. The entire entrée was as delicious as it was colorful. four 2 1/2-ounce Porgy fillets from P.E. & D.D. Seafood, dried, seasoned with salt and pepper, pan-seared along …
Search for tilefish - 25 results found
sautéed porgy filets with herbs; grilled ramps & asparagus
lots of herbs and unltimately lots of alliums as well The meal tasted far more luxurious than the amount of money which exchanged hands at the fishmonger today would have suggested. Also, the availability of ramps and asparagus made for an entrée fit for a king, or at least a somewhat unpresuming monarch. four 3-ounce …
scallops with herb butter; tomatoes, cress; mustard greens
almost over the top, at least by my measure I rarely include a cream sauce in any of my cooking, and in fact the finishing touch on these scallops was not actually a cream sauce, but a ‘composed butter’ which included fish juices, herbs and wild garlic, a small remainder from this earlier meal, kept frozen in a ramekin until now. …
porgy with garlic, herbs, and lemon; grilled eggplant
The meal was delicious (also, no Porgy bones!), but this is is a pretty dull presentation. I could easily have addd a red tomato, at least, or any of the parti-colored cherry tomatoes sitting on the windowsill only a few feet away, but we can see that I didn’t. Or would it have hurt to …
dinner, April 10, 2009
If you’re afraid of animal fats, stop here. But if butter holds no terrors for you, and you like very simple, very good food, read on. I went to the Union Square Greenmarket yesterday and was very surprised to find that, although the calendar said it was still early April, I was able to collect …