Wednesday, February 11, 2009
Fine Cooking Issue 97 Challenge: Fish with Blood Orange Salsa
I'm behind on the challenge because I naively thought the kitchen remodel would only take a couple of weeks (the only time I've been accused of being an optimist - lol!). So today after a brief trip through the Cleveland Home & Garden Show (what the ? $8 parking at the IX Center??? I don't get that extortion at all), I went to the West Side Market to stock up on some ingredients to bust out a few recipes from the issue. I hadn't been to the market since the remodel started and all my favorite vendors noticed my absence and were glad to see me back (awwww.....).
Kate's Fish is my go to for fresh seafood. Kate and son Tommy always take care of me and refer to me as the "green lady" in reference to my wardrobe, which consists mostly of lime/apple green. Today they had some amazing onaga snapper from Hawaii. Tommy was fileting a huge fish and I was fortunate enough to score about 3/4# pound.
I love halibut; it's probably my favorite fish, but I pretty much stick to the Pacific catch which is not in season right now. I knew that the FC recipe would basically work with any mild, white fish, so I decided to notch 'Halibut with Blood Orange Salsa' off the list. Blood oranges are plentiful at the market now.
The salsa is simply a couple of regular oranges juiced then reduced in saucepan. The juice gets tossed with some chopped blood orange sections, olive oil, chopped cilantro and minced red onion.
I pan sear most fish (unless it's really thin) and finish in the oven until it's cooked through and that's what this recipe directed.
The citrus with the cilantro (which wasn't overbearing in the recipe) was a nice counterpoint to the slightly rich snapper flesh.