May 31, 2011

Pan roasted fish with orange almond relish

pan roasted fish with relish

During one of my recent trips for work – I was in Virginia beach.  Two things made me realize how long its been since I’ve been to the ocean – the abundance of fresh seafood every where you went and the sunrise.  Luckily I was able to partake in both of them several times while I was there.  There is nothing better than waking up early to watch the sun rise over the ocean and then go for a morning run – you just feel so happy to be alive.  I really need to get back to the ocean soon.   This recipe seems so fancy – although it is very simple.  It is perfect for freshly caught fish (mine was freshly bought at Wegmans).  Enjoy with a nice glass of chilled white wine and relax and pretend you are at the ocean listening to the waves crash into the shore.       



for the relish:

  • 1/4 cup slivered almonds , toasted
  • 1/4 cup green olives , coarsely chopped (see note)
  • 1small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
  • 1/2 teaspoon zest plus 2 Tbsp. juice from 1 orange
  • 1 tsp.  white wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. minced fresh mint leaves
  • Table salt
  • Cayenne pepper

for the fish:

  • 2 skinless white fish fillets , 1 to 1 1/2 inches thick (about 6 to 8 ounces each)
  • Kosher salt and ground black pepper
  • 1/4 tsp. sugar
  • 2 tsp. vegetable oil


1. For the relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, 10 to 12 one-second pulses.

2. Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne, refrigerate until ready to use.

1. For the fish: Adjust oven rack to middle position and heat oven to 425 degrees.

2. Dry fish thoroughly with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over 1 side of each fillet.

3. Heat oil in large oven-safe nonstick skillet over high heat until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 2 minutes.

4. Using 2 spatulas, flip fillets and transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer, 7 to 10 minutes. Immediately transfer to serving plates and serve with relish.

Source: Cook’s Illustrated

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