Friday, March 2, 2012

Seared Flounder with Blood Orange Drizzle

Blood Oranges are a favorite seasonal fruit of ours. We first discovered them when R was a toddler. I had so much fun surprising him with the deep color hidden inside each orange:

Besides being beautiful, blood oranges are deliciously tart, with a more subtle sweetness than a typical navel orange. The juice is flavorful too, making this recipe extra special.

Bonus: you can make this entire recipe from start to finish in less than 15 minutes. Really. I'll show you...

Seared Flounder* with Blood Orange Drizzle

1/2 cup flour (or use corn starch to keep it gluten-free)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound of flounder (*or any similar white fish such as orange roughy, cod, tilapia)
1 tablespoon canola oil
1/2 cup blood orange juice (about 3 blood oranges)
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 teaspoon sesame oil

Combine the flour (or corn starch), salt and pepper in a shallow dish. Gently dredge the fish on both sides to coat.

Heat the oil in a large skillet over medium high heat. Once heated, add the fish and cook 3-5 minutes, depending on the thickness of the filet.

Flip, and cook another 3-5 minutes on the other side or until the fish is fully cooked (check the center with a fork if you are should flake a bit when touched with a fork).

While the fish is cooking, combine the remaining ingredients (blood orange juice, honey, soy sauce, ginger, cayenne and sesame oil). Stir well to combine.

Remove the fish from the skillet once cooked. Add the orange sauce.

Reduce the heat to medium low and cook for 2-3 minutes or until it thickens slightly.

Serve the fish with a drizzle of the blood orange sauce and a blood orange slice, if desired (sides are steamed asparagus and wild rice).

Serves 4.

Life is sweet,

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