Thursday, January 26, 2012

Pomegranate-Glazed Porgy and Latkes


This post is belated; we made this during Chanukah, hence the latkes. The porgy (also known as scup) is from our favorite fish market, New Deal, located between Inman Square and Lechmere in Cambridge. We asked for advice on what would go nicely with a pomegranate glaze (other than salmon, which seemed like the most obvious choice, but Joel had had that a restaurant a few days prior and wanted something else). The porgy was recommended to us because in winter, it's a bit fattier than in warmer weather while still marked by a fairly light flavor; it seemed like a good fit in terms of texture and taste.


We grilled it on our cast iron grill pan (an absolutely essential kitchen tool as far as we're concerned). The idea for the pomegranate glaze was two-fold: mainly, I'm just obsessed with pomegranates while they're in season (and I finally learned how to easily remove the arils without making the kitchen look like a murder scene). Also, pomegranates figure prominently into a variety of Jewish traditions, so it seemed like a good way to celebrate Chanukah. (That and presents. And gelt, of course.)


Latkes and sauteed greens went well on the side.


And we finally opened up a Dr. Loosen late harvest riesling we picked up a few months back. It was spectacular and played nicely with the pomegranate.


Happy much-belated Chanukah!


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