Citrus Burst Fish
Hurricane Dorian came and went, leaving minimal damage in our neighborhood. We spent 36 hours without power and around 3 hours doing yard work to clean to up leaves and small branches. Once again, Charleston has blue skies and 90+ degree temps to remind us that summer isn't over in the south. Many of you are starting to get fall temperatures but with the heat here, I’m still loving summer flavors.
This Citrus burst fish gives you a little taste of summer before it’s gone. The orange and lemon zest provide a refreshingly light explosion of citrus and then cherry tomatoes a burst of sweetness. I used a local fish caught by my husband but any light white fish will work. A snapper, cod, flounder, or tilapia would be perfect. The summer squash, zucchini, and carrots are the perfect transitional flavor from summer to fall. Hold on just a little bit longer for those pumpkin spice lattes because we still have summer flavors available!
Citrus Burst Fish
Serves 2
2 filets of white fish (4-8oz each) (red snapper, cod, or tilapia would work)
~12-14 multicolored baby carrots or 3 full sized carrots
1 small zucchini
1 small squash
16 cherry tomatoes
2 navel oranges
1 large lemon
2 tsp minced garlic
2 TBS red wine vinegar
1/4 of a red onion
1 tsp olive oil (for cooking)
2 TBS Butter or butter alternative like ghee or earth balance vegan)
Kosher Salt
Pepper
If fish is frozen, set out to defrost
Slice carrots into matchstick sized pieces to fill 1 cup
Slice zucchini and squash in similar sized pieces to get 1/2 cup each or 1 cup combined total
Slice red onion into thin slivers for about 1/4 a medium sized onion
Slice 16 cherry tomatoes in half
Zest 2 oranges and 1 lemon into a skillet
Juice both oranges and lemon and add juice to pan
Add tomatoes, garlic, red wine vinegar, and red onion to the pan and heat over medium high until a simmer begins
Reduce heat to low and cook for an additional 5 minutes
Pat fish dry and season with salt and pepper on both sides
In a separate pan, heat olive oil over medium high heat. (Steps 12-13 & Steps 14-16 can be done at the same time if you multi-task)
Add carrots to the pan and cook 2 minutes
Add squash and cook additional 2 minutes (Plate carrots and squash)
Push the onion, tomatoes, and garlic to the edge of the larger pan
Add 2 TBS butter and turn up heat to medium
Add fish to the butter and cook for 4 minutes. (white will creep up the side of the fish as it cooks)
Flip fish and cook another 2-4 minutes or until fish is completely white and flakey. Time will vary based on the thickness of the filet
Serve fish along side sautéed squash and carrots.
