Did you know that oranges are a winter fruit? Up until a couple of years ago I thought that oranges were a summer fruit. As a kid, that’s when all those commercials for Sunny D and other orange juice drinks were on heavy rotation so I assumed that since it was made from oranges they must be a summer fruit. Also, they are the same color as the sun and sun equals summer. This childish logic stayed with me until recently when someone informed me that citrus fruits come into season in the winter and that oranges are a winter fruit. As I looked around my neighborhood I noticed that yes, the citrus trees in everyone’s yards did start to bear fruit in the winter. I guess I’m never too old to learn something new! So now I’m looking forward to getting lots of interesting citrus fruits in my CSA over the next couple of months.
I decided to pair the tangerines and grapefruit with the fish because fish and citrus are natural allies. I found this recipe on Epicurious and only made a couple modifications; tangerines and grapefruit instead of oranges, cilantro instead of basil and green onions instead of chives. The fish came out flaky, tender and full of the flavor from the delicious citrus and olive juices.
Adapted from Epicurious
- 1 large mahi mahi fillet (about a pound)
- 2 Tablespoon olive oil, divided
- 2 teaspoons finely grated tangerine peel (I used a veggie peeler to slice thin slices of zest off of the tangerines because the skin fell apart under the grater and you don’t want pith in there, pith will make the sauce too bitter)
- 3/4 cup fresh squeezed tangerine and grapefruit juice
- 2 Tablespoons (1/4 stick) butter
- 1 large shallot chopped, about 1/3 cup
- 1/2 teaspoon crumbled saffron threads
- 3/4 cup green olives, pitted, halved
- segments from 3 or 4 tangerines
- 1/3 cup chopped cilantro
- 1 Tablespoon chopped green onions
- Preheat oven to 400°F.
- Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
- Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper.
- Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments.
- Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
- Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish.
- Sprinkle with basil and chives and serve.