Saturday, March 27, 2010

Mahi Mahi with Orange Chimichurri






Oranges, really?
In the  book, "Will Write For Food" author Dianne Jacob gives homework. One exercise is to write about a piece of fruit that you like.  I wanted to choose something really exotic, but all I could think of was oranges. I didn't mean to pull out a personal childhood event and strange too, I'm not remembering eating oranges delicious moment.

"We road our ponies, my friends and I under the limbs that scratched our faces under branches that hung heavy with fruit. The sun was high the air scented with faded blossoms and dust from the horse trail that bordered a neglected orchard. Oranges like vintage ornaments, danced on the tips of branches just out of reach. Laughing we stood carefully on pony backs, seasoned circus performers pulling down bitter, hard to peel orbs of wild citrus. Bees like sentries circle watchfully. The fruit is hardly sweet, impossible to swallow but is no match for a youthful dare. Blistered tongues, sticky fingers, sour puckered faces the sun slanted and the ponies step quicker toward home."

Probably not what she envisioned for the exercise.  Now for dinner. The oranges thing has me thinking about a delicious orange chimichurri sauce I have been using for years from a  beautiful William Sonoma Book called "Festive Occasions" use it on everything but it is great on Mahi Mahi. This is a healthy way to prepare any fish, and cooks up moist every time.

Chimichurri Sauce
1 cup olive oil
2 tablespoon red wine vinegar
½ cup orange juice
1 whole orange zested and juiced
1/2 cup onion minced
1 tablespoon garlic minced
½ cup parsley minced
1 tablespoon oregano
1 teaspoon cayenne
1 teaspoon salt
½ cup cilantro

Directions:
combine all ingredients in medium bowl.
Cover and set up to 5 hours

Mahi Mahi en Papilliot
Season Mahi Mahi with salt a squeeze of fresh orange. Place 5 ounce of fish on a piece of parchment about 12x12. Dose with a  couple tablespoons of the chimichuri sauce and place two orange slices on top with a little more chimichurri. Fold the parchment down several times over the top and in from the ends. To secure the ends tuck the last fold under the parcel. Bake parcels in a hot 450 degree oven for 14 to 18 minutes  cooking time varies depending on thickness of fish. When the fish is ready,  serve each diner their own packet to open at the table.





6 comments:

Velva said...

I enjoyed reading about the writing excercise...That included a memory about oranges.
I enjoyed even more the absolutely delicious looking chimchurri sauce that you prepared with oranges. I have no doubt that the orange added pop color and flavor. Love it!

Dianne Jacob said...

Lovely, visual writing -- with similes! I liked the image of oranges as ornaments.

How old were you? I wanted to know.

Scott K said...

Looks yummy! Do you think I could get away with substituting some fish stock for most of the oil to reduce the fat content?

Kristen said...

I love chimichurri, eventhough I have tried it with other citrus I have never thought of orange before. Looks gorgeous enough to eat, I can almost smell it!

Renee Fontes said...

Oh Scott, you don't need any stock. The fish makes it's own! The olive oil is a "good fat", but you don't need to use any. The great thing is the fish is tender and moist just with the herbs and a bit of any kind of citrus.
Enjoy!

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