Grilled Fish with Citrus-Fennel Sauce
Ingredients
- 3 naval oranges
- 1 pink grapefruit
- 1 fennel bulb (cut off and discard stalks, wash bulb under cold water, thinly slide fennel using a mandoline or similar food slicer)
- 4 tablespoons of dijon mustard
- 3 tablespoons of extra virgin olive oil
- filets of white fish (such as tilapia)
- herbes de Provence
- Optional: Smoked Spanish Paprika
Place thinly-sliced fennel into a bowl. Use a sharp knife to cut away the peel of an orange and then cut out segments over the bowl of fennel (to catch juices). Place segments into the bowl as they are cut. Repeat for remaining oranges and grapefruit. Add dijon mustard, olive oil, some gray sea salt, and some fresh cracked black pepper to the bowl and stir vigorously until everything is well mixed. Set aside.
Preheat grill (it is important for the grill to be well heated and the grate oiled to help prevent the fish from sticking). Rinse fish filets under cold water and pat dry. Drizzle fish with extra virgin olive oil and rub over fish to coat. Sprinkle gray sea salt, fresh cracked black pepper, herbes de Provence, and optionally smoked Spanish Paprika over each side of fish.
Grill fish over medium high grill heat. About 4+ minutes each side depending on grill heat and fish filet thickness until the fish is cooked (no more translucent flesh). It is important to not touch the fish except to flip and then to remove (the more you mess with the fish while cooking, the more likely it will break apart).
Spoon citrus-fennel sauce over fish just before serving.
Delicious Basmati Rice
Ingredients
- 1 cup Basmati Rice
- 1 - 2 tablespoons butter
- 1 large clove of garlic (peeled and chopped)
- 2 tablespoons mustard seeds
- 1 dry bay leaf
- 2 cups water
Melt butter in small pot over medium high heat. Once butter is melted, add chopped garlic and mustard seed to the pot. Cook for about 1 - 2 minutes stirring occasionally until garlic and mustard seed are fragrant. Add rice, water, bay leaf, and a large pinch of gray sea salt. Bring rice mixture to a low boil, stir well, cover with a tight-fitting lid and reduce heat to simmer. Simmer for 20 minutes. Remove from heat and let stand for another five minutes. Open pot to remove bay leaf and fluff rice before serving.
