Well, after talking to someone at the fish counter the other night who asked what I was going to do with that rockfish, the plan was to (finally, some would say) write you about Joyce Goldstein’s wonderful “Rockfish in Indonesian Sauce.” But as luck would have it, I was out of a key ingredient: lemon.
I did have a Murcott mandarin orange and some spring onions from the market—and a couple of artichokes. I consulted the online oracles for rockfish and oranges and found a great website called “Galley Pirate.” Their recipes are for sailors and others who find themselves on the open seas. I may not be on the open seas (though I do love the water), but I know a great recipe when I see one. I adapted it to the ingredients on hand and presto! Dinner.
Rockfish a l’Orange (adapted from Galley Pirates; Serves 2)
1 lb. rockfish (about three pieces)
½ tablespoon butter
1½ teaspoons olive oil
1 tablespoon minced spring onion
½ teaspoon dried tarragon
¼ teaspoon salt
Mixed peppercorns
1 mandarin orange (or navel orange)
¼ cup white wine or water (if using water, add dried orange peel or a spritz of orange oil)
Pinch dried orange peel(optional)
½ teaspoon flour
Tarragon for garnish
Preheat oven to 350 degrees. Mince the shallots. Juice and zest the mandarin or orange.
In a large skillet, sauté shallots and orange zest in the butter and olive oil. Add the orange juice, water, dried orange peel, dried tarragon, salt and pepper to the pan and sauté for a minute or two longer.
Prepare a serving platter. Wipe a baking dish with oil, add rockfish. Pour the green onion-orange mixture over the fish and place the pan in the oven.
Cook about 20 minutes (test after fifteen minutes; when you can flake the fish easily with a fork, it’s done. Move the rockfish from the baking dish onto the serving platter. Pour the remaining sauce from the baking dish back into the skillet. Sprinkle the flour into the pan and stir until thickened. Add more water if it becomes too thick. Pour the sauce over the fish fillets on the serving platter, top with tarragon, and enjoy!
“What about the artichoke?”
I steamed it. It took 45 minutes, and I am henceforth forswearing large artichokes, outside of restaurants. But the sauce was heaven on those leaves.
©2019 Laynie Tzena. All Rights Reserved.
I did have a Murcott mandarin orange and some spring onions from the market—and a couple of artichokes. I consulted the online oracles for rockfish and oranges and found a great website called “Galley Pirate.” Their recipes are for sailors and others who find themselves on the open seas. I may not be on the open seas (though I do love the water), but I know a great recipe when I see one. I adapted it to the ingredients on hand and presto! Dinner.
Rockfish a l’Orange (adapted from Galley Pirates; Serves 2)
1 lb. rockfish (about three pieces)
½ tablespoon butter
1½ teaspoons olive oil
1 tablespoon minced spring onion
½ teaspoon dried tarragon
¼ teaspoon salt
Mixed peppercorns
1 mandarin orange (or navel orange)
¼ cup white wine or water (if using water, add dried orange peel or a spritz of orange oil)
Pinch dried orange peel(optional)
½ teaspoon flour
Tarragon for garnish
Preheat oven to 350 degrees. Mince the shallots. Juice and zest the mandarin or orange.
In a large skillet, sauté shallots and orange zest in the butter and olive oil. Add the orange juice, water, dried orange peel, dried tarragon, salt and pepper to the pan and sauté for a minute or two longer.
Prepare a serving platter. Wipe a baking dish with oil, add rockfish. Pour the green onion-orange mixture over the fish and place the pan in the oven.
Cook about 20 minutes (test after fifteen minutes; when you can flake the fish easily with a fork, it’s done. Move the rockfish from the baking dish onto the serving platter. Pour the remaining sauce from the baking dish back into the skillet. Sprinkle the flour into the pan and stir until thickened. Add more water if it becomes too thick. Pour the sauce over the fish fillets on the serving platter, top with tarragon, and enjoy!
“What about the artichoke?”
I steamed it. It took 45 minutes, and I am henceforth forswearing large artichokes, outside of restaurants. But the sauce was heaven on those leaves.
©2019 Laynie Tzena. All Rights Reserved.
