This was so good. The only hard part was cutting up the rutabaga. I have a blister from cutting it on top of my blister from the butternut squash last month that was still healing. Maybe I just need better knives. This was my first time buying a rutabaga and I was really impressed when the boy ringing us up knew what it was. The fish itself took about 4 minutes, and the white wine sauce about 5 more minutes. I'll definitely be making this again.
Bon Appetit, March 2009
Prep: 35 Minutes
Total: 55 Minutes
4 Servings
1 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes
1 1-lb rutabaga, peeled, cut into 3/4 inch cubes (about 3 cups)
6 tbsp (3/4 stick) butter, divided
1/3 c. whole milk, warmed
1 to 1 1/4 pounds tilapia fillets
1 1/2 tsp paprika, divided
1/4 c. chopped shallots
1 c. dry white wine
3 tbsp chopped fresh Italian parsley
2 tbsp heavy whipping cream
1 tsp finely grated lemon peel
Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tbsp butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
Sprinkle tilapia fillets with salt and pepper and 1 tsp paprika. Melt remaining 2 tbsp butter in heavy large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
Divide potato-rutabaga mash among plates. Place fish alongside mash.
Add shallots to skillet and saute until beginning to soften, about 2 minutes.
Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 tsp paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutagbaga mash.
Saturday, February 21, 2009
Monday, February 16, 2009
Friday Night Pizza
I made my very own homemade pizza from scratch! Travis helped roll out the dough and put on the toppings. It's a whole wheat crust. I need to figure out if I can get it any thinner; it was a little too thick for my liking. This recipe makes two 12-inch pizzas, so you'll have some leftovers (or call over some friends). We put on tomato sauce, mozzarella, pepperoni, and sauteed peppers and onions. Make sure they're not too watery when you add them.
Animal, Vegetable, Miracle, pg. 146
By the way this is a book by Barbara Kingsolver that I recommend to everyone!
3 tsp yeast
1 1/2 c. Warm water
3 tbsp olive oil
1 tsp salt
2 1/2 c. white flour
2 c. whole wheat flour
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.
1 c. sliced onions
2 peppers, cut up
While the dough is rising, prepare the sliced onions: a slow saute to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out 2 round 12-inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into an outer crust as thick as you like Using spatulas, slide the crusts onto well-floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 c. fresh tomatoes in season (or sauce in winter)
Other toppings
1 tsp oregano
1 tsp rosemary
olive oil
Layer cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce, spread that over the crust first, then the cheese, then other toppings. Bake pizzas at 425 for about 20 minutes, until crust is browned on the edge and crisp in the center.
Animal, Vegetable, Miracle, pg. 146
By the way this is a book by Barbara Kingsolver that I recommend to everyone!
3 tsp yeast
1 1/2 c. Warm water
3 tbsp olive oil
1 tsp salt
2 1/2 c. white flour
2 c. whole wheat flour
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.
1 c. sliced onions
2 peppers, cut up
While the dough is rising, prepare the sliced onions: a slow saute to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out 2 round 12-inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into an outer crust as thick as you like Using spatulas, slide the crusts onto well-floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 c. fresh tomatoes in season (or sauce in winter)
Other toppings
1 tsp oregano
1 tsp rosemary
olive oil
Layer cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce, spread that over the crust first, then the cheese, then other toppings. Bake pizzas at 425 for about 20 minutes, until crust is browned on the edge and crisp in the center.
Raspberry-Lemon Heart Cakes
Wonderful! Perfect for Valentine's Day. Would work well with other shapes. The individual cakes do turn out to be pretty big (Travis and I each ate half of ours at one time). I might make smaller cakes, like petit fours. If you do it as the recipe states, you will end up with lots of left-over cake. The magazine suggests making individual peach and lemon trifles. Cut out cubes of cake and divide half among 4 glasses. Top with raspberry jam. Top with canned sliced peaches or sliced bananas. Top with lemon curd and whipped cream. Repeat with rest of cake, jam, peaches, lemon curd, and whipped cream. Trav and I both thought the cake itself was the best part.
Bon Appetit, February 2009
4 Servings, plus leftovers
2 c. all purpose flour
1 tsp baking powder
3/4 tsp coarse kosher salt
4 large eggs
2 c. sugar
1 tsp vanilla extract
1/2 c. unsalted butter, melted, warm
1 c. whole milk, room temperature
Raspberry jam or fruit spread
Purchased lemon curd
Powdered sugar
Preheat oven to 350 degrees. Line heavy 18x12x1 inch baking sheet with parchment paper.. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then beat just until blended, about 30 seconds. Spread batter evenly into prepared baking sheet.
Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes. Cook cake completely on baking sheet on rack.
Using 4 inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake). Spread thin layer of jam over top of 1 cake heart. Spread 1 heaping tsp of lemon curd over; top with another cake heart. Repeat with remaining hearts, mam, and lemon curd. Sprinkle each with powdered sugar.
Bon Appetit, February 2009
4 Servings, plus leftovers
2 c. all purpose flour
1 tsp baking powder
3/4 tsp coarse kosher salt
4 large eggs
2 c. sugar
1 tsp vanilla extract
1/2 c. unsalted butter, melted, warm
1 c. whole milk, room temperature
Raspberry jam or fruit spread
Purchased lemon curd
Powdered sugar
Preheat oven to 350 degrees. Line heavy 18x12x1 inch baking sheet with parchment paper.. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then beat just until blended, about 30 seconds. Spread batter evenly into prepared baking sheet.
Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes. Cook cake completely on baking sheet on rack.
Using 4 inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake). Spread thin layer of jam over top of 1 cake heart. Spread 1 heaping tsp of lemon curd over; top with another cake heart. Repeat with remaining hearts, mam, and lemon curd. Sprinkle each with powdered sugar.
Monday, February 9, 2009
Vegetarian Black Bean Chili with Orange and Cumin
Amazing! This was in the budget meal section of the magazine. This recipe only cost $9.82 to make. Don't skimp on the orange zest and juice, that's what totally makes it! Really fast and we didn't need any of the extras; we thought it tasted great as it was. I served it with some fresh, hot corn muffins.
Bon Appetit, January 2009
Prep: 30 Minutes
Total: 30 Minutes
4+ Servings
2 oranges
2 tbsp olive oil
2 c. chopped onions
4 garlic cloves, pressed
4 tsp. chili powder
4 tsp. ground cumin
2 tsp. ground cinnamon
3 15.5 oz cans seasoned black beans, drained
2 14.5 oz cans diced tomatoes in juice
Hot pepper sauce
Sour cream or plain yogurt
Chopped fresh cilantro
Grate enough orange peel to measure 1 1/2 tsp. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; saute 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.
Bon Appetit, January 2009
Prep: 30 Minutes
Total: 30 Minutes
4+ Servings
2 oranges
2 tbsp olive oil
2 c. chopped onions
4 garlic cloves, pressed
4 tsp. chili powder
4 tsp. ground cumin
2 tsp. ground cinnamon
3 15.5 oz cans seasoned black beans, drained
2 14.5 oz cans diced tomatoes in juice
Hot pepper sauce
Sour cream or plain yogurt
Chopped fresh cilantro
Grate enough orange peel to measure 1 1/2 tsp. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; saute 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.
Sunday, February 8, 2009
Coffee Crunch Bars
These are hard, crispy bars that end up tasting like toffee. I used slivered almonds instead of sliced and I think it would be better with sliced. I used a pizza cutter to slice the bars and it worked perfectly. I just realized that I forgot the extra 2 tbsp of butter-guess I'll have to make them again!
Bon Appetit, February 2009
Makes 48 Bars
2 c. all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c. (2 sticks) plus 2 tbsp unsalted butter, room temperature
1 1/4 c. (firmly packed) dark brown sugar
2 tbsp instant espresso powder
1/2 tsp almond extract
1 c. semisweet chocolate chips
1/2 c. sliced almonds
Preheat oven to 325. Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 2 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD Can be made 5 days ahead. Store in airtight container at room temperature.
Bon Appetit, February 2009
Makes 48 Bars
2 c. all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c. (2 sticks) plus 2 tbsp unsalted butter, room temperature
1 1/4 c. (firmly packed) dark brown sugar
2 tbsp instant espresso powder
1/2 tsp almond extract
1 c. semisweet chocolate chips
1/2 c. sliced almonds
Preheat oven to 325. Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 2 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD Can be made 5 days ahead. Store in airtight container at room temperature.
Beef and Bacon Meatloaf
I made my very first meatloaf! It smelled so good while it was cooking. I used deer burger instead of beef and it still tasted great. The only problem was that it wasn't very firm. It felt apart when I sliced it. I'm not sure if it was because of the bacon in it or if I should have cooked it longer. I might try that next time. Besides the deer, I didn't use any parsley and I used a stoneware pan instead of metal. I don't know if that made a difference? I just realized something when I was typing the recipe...I put all 1/2 c. of ketchup in with the meat instead of 1/4 c. That would probably make it too moist. Okay, don't make the same mistake I did and let me know if it worked better!
Bon Appetit, January 2009
4 Servings
Prep: 25 minutes
Total: 1 hour 40 minutes
1 12-oz. red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 lbs. ground beef (10% fat)
1/2 c. ketchup, divided
2 large eggs
1 tsp salt
1 tsp ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces
3 tbsp chopped fresh parsley
Preheat oven to 400 degrees. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3 inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.
Bon Appetit, January 2009
4 Servings
Prep: 25 minutes
Total: 1 hour 40 minutes
1 12-oz. red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 lbs. ground beef (10% fat)
1/2 c. ketchup, divided
2 large eggs
1 tsp salt
1 tsp ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces
3 tbsp chopped fresh parsley
Preheat oven to 400 degrees. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3 inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.
Tuesday, February 3, 2009
Roman Chicken Saute with Artichokes
Fast and easy. I added some homemade croutons on top and used a bed of baby spinach instead of arugula.
Good Housekeeping, February 2009
Active Time: 15 minutes
Total Time: 30 minutes
6 Servings
1 1/4 lbs. chicken-breast tenders, each cut crosswise in half, then cut lengthwise in half
salt and pepper
3 tsp olive oil
2 cloves garlic, thinly sliced
1 can (13.75 to 14 oz) artichoke hearts, drained and each cut into quarters
1/2 c. dry white wine
1/2 c. chicken broth
1 pt. grape tomatoes
1 tsp grated fresh lemon peel plus additional for garnish
1 bag (5 to 6 oz) baby arugula
Sprinkle chicken with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to season all sides. In 12 inch skillet, heat 2 tsp oil on medium-high until very hot. Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. With slotted spoon, transfer chicken to bowl.
To same skillet, add remaining 1 tsp oil. Reduce heat to medium and add garlic; cook 30 seconds or until golden. Stir in artichokes, and cook 3 to 4 minutes or until brown. Stir in wine, and cook 1 minute on medium-high.
Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst. Remove skillet from heat. Return chicken to skillet; stir in lemon peel until combined. Arrange arugula on platter; top with sauteed chicken mixture. Garnish chicken with lemon peel.
Good Housekeeping, February 2009
Active Time: 15 minutes
Total Time: 30 minutes
6 Servings
1 1/4 lbs. chicken-breast tenders, each cut crosswise in half, then cut lengthwise in half
salt and pepper
3 tsp olive oil
2 cloves garlic, thinly sliced
1 can (13.75 to 14 oz) artichoke hearts, drained and each cut into quarters
1/2 c. dry white wine
1/2 c. chicken broth
1 pt. grape tomatoes
1 tsp grated fresh lemon peel plus additional for garnish
1 bag (5 to 6 oz) baby arugula
Sprinkle chicken with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to season all sides. In 12 inch skillet, heat 2 tsp oil on medium-high until very hot. Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. With slotted spoon, transfer chicken to bowl.
To same skillet, add remaining 1 tsp oil. Reduce heat to medium and add garlic; cook 30 seconds or until golden. Stir in artichokes, and cook 3 to 4 minutes or until brown. Stir in wine, and cook 1 minute on medium-high.
Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst. Remove skillet from heat. Return chicken to skillet; stir in lemon peel until combined. Arrange arugula on platter; top with sauteed chicken mixture. Garnish chicken with lemon peel.
Monday, February 2, 2009
Chorizo, Poblano, and Yam Fajitas with Lime-Marinated Red Onions
What an amazing mixture of flavors! Each one compliments the others. Simple and fast. Travis said it was a keeper and would eat it anytime.
Bon Appetit, January 2009
4 Servings
Prep: 35 minutes
Total: 35 minutes
2 cups paper-thin slices red onions
2 tbsp fresh lime juice
2 c. 1/2 inch thick sticks peeled yam (red-skinned potato)
12 to 14 oz fresh chorizo sausages (about 3) casings removed
2 fresh poblano chiles, halved, seeded, cut into thin strips (often called pasillas; I couldn't find them so I chopped up a jalapeno pepper and sauteed for a minute)
8 7-8 inch diameter flour tortillas
1 c. crumbled feta cheese
Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
Saute chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tbsp fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
Bon Appetit, January 2009
4 Servings
Prep: 35 minutes
Total: 35 minutes
2 cups paper-thin slices red onions
2 tbsp fresh lime juice
2 c. 1/2 inch thick sticks peeled yam (red-skinned potato)
12 to 14 oz fresh chorizo sausages (about 3) casings removed
2 fresh poblano chiles, halved, seeded, cut into thin strips (often called pasillas; I couldn't find them so I chopped up a jalapeno pepper and sauteed for a minute)
8 7-8 inch diameter flour tortillas
1 c. crumbled feta cheese
Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
Saute chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tbsp fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
Sunday, February 1, 2009
Roasted Farm-Raised Barramundi with Fennel and Orange
This dish was delicious and it looked beautiful. I'd definitely give it a 10 for presentation. If you're having a dinner party and want something that looks impressive on the table, this is it. Now, I of course used tilapia instead of barramundi. But it's a white fleshed, sustainably raised fish if you're interested in eating "green". The only difficult part of the recipe deals with the oranges. I wasn't patient enough to totally cut off all the pith and membranes. I would recommend peeling and then cutting off the pith with the orange intact. Then either leave it at that, or do a little trimming. You can do this step up to 4 hours ahead.
Bon Appetit, February 2009
4 Servings
2 tsp fennel seeds
1 1/2 tsp coarse kosher salt
5 Valencia oranges
4 1/2 tbsp extra-virgin olive oil, divided, plus additional for brushing
2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
2 garlic cloves, pressed
1 1 1/2 lb U.S. barramundi fillet with skin or four 6 oz skinless fillets
1 shallot, minced
1/2 c. dry white wine
Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder coarsely grind fennel seeds with 1 1/2 tsp coarse salt. DO AHEAD Fennel salt can be made 2 days ahead. Cover and store at room temperature.
Finely grate enough orange peel from 1 orange to measure 1 1/2 tsp; set aside. Using small sharp knife, cut off peel and white pith from 3 oranges. Working over bowl, cut between membranes to release orange segments into bowl. Squeeze enough juice from remaining 2 oranges to measure 1/2 c. DO AHEAD Orange peel, segments, and juice can be made 4 hours ahead. Cover separately; let stand at room temperature.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400 degrees. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tbsp oil, 1 tsp fennel salt, and 1/2 tsp orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes.
Meanwhile, brush large shallow roasting pan with oil. Mix 2 tbsp oil, 1 tsp orange peel, and garlic in small bowl. If using fish fillet with skin, place skin side down in pan and brush top with orange-peel mixture. If using 4 skinless fillets, brush both sides with orange-peel mixture and place in pan, spacing apart. Sprinkle fish with 1 tsp fennel salt.
Stir fennel; arrange orange sections around. Transfer fennel to top rack of oven and place fish on bottom rack. Roast until fish is just opaque in center and fennel is tender, about 13 minutes longer.
Transfer fish to platter; tent with foil. Place same pan over 2 burners, heat over medium-high heat. Add shallot; stir until tender, about 2 minutes. Add wine and orange juice; boil, scraping up burned bits on bottom of pan, until reduced to 1/2 c. about 4 minutes. Whisk in remaining 1 tbsp oil. Season sauce with 1/2 tsp fennel salt, adding more to taste if desired. Arrange fennel and oranges around fish on platter. Pour sauce over, sprinkle with reserved fronds, and serve.
Bon Appetit, February 2009
4 Servings
2 tsp fennel seeds
1 1/2 tsp coarse kosher salt
5 Valencia oranges
4 1/2 tbsp extra-virgin olive oil, divided, plus additional for brushing
2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish
2 garlic cloves, pressed
1 1 1/2 lb U.S. barramundi fillet with skin or four 6 oz skinless fillets
1 shallot, minced
1/2 c. dry white wine
Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder coarsely grind fennel seeds with 1 1/2 tsp coarse salt. DO AHEAD Fennel salt can be made 2 days ahead. Cover and store at room temperature.
Finely grate enough orange peel from 1 orange to measure 1 1/2 tsp; set aside. Using small sharp knife, cut off peel and white pith from 3 oranges. Working over bowl, cut between membranes to release orange segments into bowl. Squeeze enough juice from remaining 2 oranges to measure 1/2 c. DO AHEAD Orange peel, segments, and juice can be made 4 hours ahead. Cover separately; let stand at room temperature.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400 degrees. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tbsp oil, 1 tsp fennel salt, and 1/2 tsp orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes.
Meanwhile, brush large shallow roasting pan with oil. Mix 2 tbsp oil, 1 tsp orange peel, and garlic in small bowl. If using fish fillet with skin, place skin side down in pan and brush top with orange-peel mixture. If using 4 skinless fillets, brush both sides with orange-peel mixture and place in pan, spacing apart. Sprinkle fish with 1 tsp fennel salt.
Stir fennel; arrange orange sections around. Transfer fennel to top rack of oven and place fish on bottom rack. Roast until fish is just opaque in center and fennel is tender, about 13 minutes longer.
Transfer fish to platter; tent with foil. Place same pan over 2 burners, heat over medium-high heat. Add shallot; stir until tender, about 2 minutes. Add wine and orange juice; boil, scraping up burned bits on bottom of pan, until reduced to 1/2 c. about 4 minutes. Whisk in remaining 1 tbsp oil. Season sauce with 1/2 tsp fennel salt, adding more to taste if desired. Arrange fennel and oranges around fish on platter. Pour sauce over, sprinkle with reserved fronds, and serve.
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