PAIRED WITH FISH TACOS
Double the fish makes extras for the Fish Tacos tomorrow night. To save time use a good quality, bottled vinaigrette and pre-washed spinach for the salad. If you’re concerned about the price of wild caught fish, then just do an OTL Bean Balance! For yet another meal, double the dressing and make the salad variation at the bottom and top with a different protein like tuna or leftover chicken.
Ingredients:
2 garlic clove(s) -- small, DIVIDED
1/4 cup(s) white wine vinegar -- or sherry vinegar
1 red onion -- half slivered, half in chunks
2 tsp Dijon mustard
2 orange -- peeled, cut 1/2" thick and then into chunks.
3/4 cup(s) olive oil
8 oz(s) spinach
1 cup(s) slivered almonds
2 lb(s) thick white fish fillets -- cut into 4 oz. fillets, SAVE HALF
3 tbsp butter
2 tbsp fresh herbs -- thyme, rosemary, oregano, parsley, sage, etc.; minced
1 lime -- cut wedges
Directions
Prep Work: Slice half of onion into very thin, bite-sized pieces, cut oranges, and store together. (Save some peel for orange zest.) Make vinaigrette, step #2 .
1. Blend vinegar, half of onion cut into chunks, remaining half of garlic, mustard, 1 tsp. of orange zest, and 1/2 tsp. each salt & pepper (for yield of 4). With blender on, slowly add olive oil until smooth, approx. 15 seconds.
2. Combine spinach, slivered onion and orange pieces in salad bowl. Heat skillet to medium high and roast almond slivers until golden brown; add to spinach. In same skillet heat half of dressing until simmering (bubbly) and then toss with spinach. Let sit for a few minutes before adding extra unheated dressing.
3. Pat fish fillets dry and sprinkle with salt and pepper. Heat olive oil in skillet on medium heat and add fillets when hot. Turn heat down if it smokes.4. Cook 5 minutes on one side. Flip carefully with a spatula and cook 3 minutes more, or until fish is still just barely turns opaque (solid colored, not glistening). While it cooks, mix softened butter, chopped herbs and remaining half of garlic in small bowl. Remove finished fish promptly to serving dish, top each fillet with butter mixture, salt & pepper, then cover plate with tin foil to keep warm until serving.
Serve fish with lime wedges and salad.
FANCY MOVES: For company, place softened butter in small dish and mix in herbs and crushed garlic with fork. Salt & pepper to taste, then roll into log shape in butter wrapper or waxed paper; chill in freezer. Cut round disks to place on top of fish right out of the oven when hottest.
ANOTHER SALAD: Spinach mixed with lettuce, cut up pear, dried cranberries, goat cheese (or feta, queso fresca, or bleu) and more roasted almonds. Optional: cut up a red onion, toss with olive oil and roast at 400 degrees until soft and browned. Toss all with extra dressing from this recipe. Top with protein like leftover chicken from Almond Crusted Chicken, tuna, steak, etc.
(adapted from Cook’s Country The Best 30 Minute Recipe, “Orange-Sherry Vinaigrette” and “Garlic Herb Butter”)
