The catch of the day: Flounder....yum!
Featured in my Farmers Market Bag produce: Asparagus (yes, in January!)
Fresh off my tree right now: Tangerines, and lots of em!
A quick Internet search with these ingredients in mind led me to an Epicurious recipe that sounded delicious and was easily adaptable. This beautiful eye-catching dish was light and summery, yet full of delicate flavor. I know it may sound odd for January, but I will argue that the weather has been in the 70's all week!
Flounder-Wrapped Asparagus with a Tangerine Reduction sauce
For the Fish:
1 lb thin white fish such as Flounder, Sole, Grouper, or Halibut
2 Tbsp grey shallots, finely chopped
8 shavings of tangerine zest
1 bunch fresh asparagus (ends trimmed)
1 Tbsp olive oil
1/2 C chicken broth or vegetable stock
paprika for dusting
Preheat oven to 450. Brush a roasting pan with olive oil and sprinkle shallots and zest into pan.
Prepare a pot of boiling water and immerse asparagus spears into boiling water for 1 minute. Transfer to an ice-water bath with a slotted spoon and allow to cool.
Rinse and pat-dry fish and arrange on cutting board. Trim into 3 or four pieces (first thinning or butterflying fillets if necessary). Season with salt and pepper. Lay 5 or 6 asparagus spears perpendicularly across each fillet and wrap fish around so that the seam is on the bottom. Transfer to prepared roasting pan. Brush fish with olive oil, season with more salt and pepper, dust with paprika and add broth to pan. Cover with foil and bake 15-18 minutes until fish is just barely cooked through.
For the Sauce:
1/2 C + 2 Tbsp fresh tangerine juice
1 1/2 Tbsp finely chopped grey shallots
8 Tbsp Earth Balance (or Butter if you can tolerate it)
1 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp cayenne
sprig of fresh summer savory or thyme
Boil tangerine juice with shallot in a small heavy saucepan over medium heat until reduced to about 3 or 4 Tbsp (5 minutes). Reduce heat, add savory or thyme sprig and whisk in butter gradually, 1 Tbsp at a time while whisking constantly. Remove from heat and add salt, cayenne and lemon juice.
When fish is done, reserve the pan juices and transfer fish to a platter and cover with a foil. Discard zest and pour the pan juices into a small skillet and boil over med-high heat until reduced to half (about 2 minutes). Gradually whisk into Tangerine Reduction, then spoon over fish and serve.