Pan roasted fish with orange almond 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.       

Ingredients

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

Directions

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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Cranberry Orange Nut Bread

This is a delicious way to use up some cranberries you might have stored in your freezer and don't know what to do with.   The orange-cranberry combo is delicious.  And this bread was super moist and delicious!

Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 2/3 cup of buttermilk
• 6 tbsp. unsalted butter - melted and cooled
• 1/3 cup orange juice
• 1 large egg
• 1 tbsp. grated orange zest
• 1 1/2 cups of thawed frozen cranberries (or fresh), chopped
• 1/2 cup of chopped toasted walnuts or pecans

Directions

1. Heat oven to 350 degrees.  Grease an 8.5 by 4.5 inch loaf pan.

2. Whisk flour, sugar, salt, baking powder, and baking soda together in a large bowl.

3. In a medium bowl, whisk buttermilk, melted butter, orange juice, egg and orange zest.

4. Gently fold in the buttermilk mixture into the flour mixture with the rubber spatula.  Add in cranberries and nuts.

5.  Bake until golden brown and toothpick in the center comes out with just a few crumbs - about 1 hour.

6. Let cool in pan for 10 minutes and then remove from pan onto cooling rack for 1 hour before serving.

Source:  America's Test Kitchen Family Baking Book  

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