Tag Archives: Orange

Pan-Roasted Fish Fillet w/ Olive, Almond & Orange Relish

21 Jun

Fish is something I grew up with when I was a kid. Being half Portuguese, I would probably be excommunicated if I didn’t like fish. Especially if that fish was cod or sardines. My Mom makes this killer baked cod with olive oil, potatoes, & onions. I’ve tried making it a few times, and my husband says that my version is pretty tasty as well.

This particular dish left me with some battle wounds. You see, I tend to get a little frazzled in the kitchen. I have my music playing in the background, 4 different pans going, the oven on high, and stuff scattered EVERYWHERE. Sometimes I don’t pay attention. Sometimes I take a pan out of the oven, plop it on top of the oven, go do something else, and FORGET that I JUST took said pan out of the oven, and proceed to grab HOT handle and yelp and run to the bathroom.

All while my husband plays video games.

While it hurt like a b&*tch it wasn’t actually as bad as I thought. And I got my first kitchen battle wound. Guess worse things have happened….

Have you entered for a chance to win a copy of America’s Test Kitchen’s Cooking for Two yet?!? Head on over HERE to enter. Remember, you have until 3PM on Wednesday 6/22 to enter!!


Pan Roasted Fish Fillets w. Olive, Almond & Orange Relish
From Cooking for Two 2011 

For the Fish

  • 2 (6-8oz) skinless white fish fillets, 1-1.5″ thick (I used haddock)
  • salt and pepper
  • 1/4 tsp sugar
  • 2 tsp vegetable oil
  • Lemon wedges, for serving
Adjust oven to middle position and preheat to 425 degrees. Pat fish dry with a paper towel and season with salt and pepper. Sprinkle 1/8 tsp sugar evenly over skinned side of each fillet.
Heat oil in 10″ oven safe non-stick skillet over high heat until just smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even cooking. Cook until browned 1-1.5 minutes. Using two spatulas, flip fillets and transfer skillet to oven.
Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer. 7-10 minutes. Serve immediately w/ lemon wedges and relish.
For the Relish
  • 1/4 cup slivered almonds, toasted lightly
  • 1/4 cup pitted green olives, coarsely chopped
  • 1 small garlic clove, minced
  • 1/2 tsp grated orange zest plus 2 tbsp fresh orange juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced fresh mint
  • 1 tsp white wine vinegar
  • salt and pepper
Pulse almonds, olives, garlic and orange zest in food processor until nuts and olives are finely chopped, 10-12 pulses. Transfer to bowl and stir in orange juice, olive oil, mint, and vinegar. Season with salt and pepper to taste and spoon over fish before serving.

Orange Chicken

6 Nov

Before I knew how to cook properly my culinary expertise extended to Trader Joe’s Orange Chicken. Mr. Kitchen Misfit and I thought we were fancy. Real fancy. We loved that orange chicken from Trader Joe’s. We ate a lot of Orange Chicken back then….

Well, now I feel I have enough culinary prowess to take on making my very own orange chicken, from SCRATCH.

So I was delighted when I found this recipe, and not only was it Orange Chicken from SCRATCH, but it was actually not very bad for you! (Unlike the Trader Joe’s version I might add)

Orange Chicken

From Cordon Pink

Orange Sauce

  • 1/3 Cup Orange Juice
  • 1/2 Cup Rice Wine Vinegar
  • 1/2 Cup White Sugar
  • 2.5 Tbsp Soy Sauce
  • 1 Tbsp Orange Zest
  • 1/2 Tbsp Toasted Sesame Oil
  • 2 Tsp Corn Starch
  • 1 Tbsp Red Pepper flakes (more or less depending on your preference for heat)

Mix Orange Juice with corn starch until smooth. Add corn starch mixture and the rest of the ingredients to a small sauce pan over medium heat until mixture coats a spoon.

Chicken

  • 1lb skinless/boneless chicken breast cut into bite sized pieces
  • 4 tbsp flour
  • Salt  & Pepper to taste

Add flour, salt and pepper to a ziploc bag. Add chicken and mix until chicken is completely covered in flour mixture. Heat 1 tbsp vegetable oil to saute pan. Cook chicken until browned throughout, about 3-4 minutes per side. Add Orange mixture and coat chicken.

I like to serve mine with steamed broccoli and white rice. Sometimes I whip up a double batch of orange sauce if I was to coat both the chicken and the rice.

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