Monday, March 12, 2007

how i eat fish


i'm generally not a big lover of fish (or seafood in general for that matter), but bryan has been trying to break me in. sunday night was mahi mahi with blood orange sauce and salsa1.

the salsa consisted of blood oranges, cilantro, an arbol chile, some red onion, olive oil, red wine vinegar, grey salt, and black pepper. i found cute little blood oranges at the market that were a perfect ruby red, and had a lovely tart-sweet to them.

for the sauce, we reduce blood orange juice to a syrup. we then reduced red wine vinegar with shallots, added white wine and reduced some more, added heavy cream, and finished with butter, adding the blood orange syrup at the end.

we pan seared the fish in the cast iron. all in all, a very simple fish, with great results. it was delish. definitely added to the list for future summer parties.


1 © 1996, M.S. Milliken & S. Feniger, all rights reserved

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