Grouper with relish and vinaigrette over basmati rice. Citrus was in order since it creeped over 40 today.The grouper is coated with salt, pepper, and coriander, because what fish doesn't taste good with those things? Cooked in butter/canola.
The relish is blood orange segments, mango, red onion, sherry vinegar, olive oil, salt, and pepper. That does not a mango salsa make.
The vinaigrette has olive oil, blood orange juice, honey, shallot, sherry vinegar, salt, and pepper.
While it was almost nice out today, I don't think it's quite time to put away the dutch oven.
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4 comments:
That looks really, really enticing - where did you get your Grouper if i may ask?
ohiohoney
Kate's Fish @ The WSM. If you ever see fish here that's where it's from. Haven't found a better place yet. Glad you like.
That looks really good. I've been wanting to do something with blood oranges. They have an intriguing flavor, but I've had mixed results with eating them straight.
Thanks Ben. Re the blood oranges, try mimosas.
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