Sunday, November 7, 2010

Orange and Tomato Butterfish and Mixed Greens Salad with Orange Infused Olive Oil Dressing

The Meyer lemons on the trees in our backyard are starting to turn yellow and Texas grown citrus is popping up at the Farmers' Markets and grocery stores. Take advantage of the great health benefits (vitamin C for boosting your immune system, fiber and antioxidants) that citrus offers while enjoying some really great recipes. 

Orange and Tomato Butterfish
Recipe adapted from eSSORTMENT: Broiled White Fish with Orange Butter Sauce

1/2 c. fresh squeezed Texas Valencia oranges (look for bags of them at Wheatsville) or fresh squeezed tangerines from Orange Blossom Farm at the Austin Farmers' Market on Saturdays 
1 TBSP butter *We use Earth Balance dairy and soy free butter, but if you can have dairy, Way Back When Dairy is a great local option *If you use butterfish or prefer your fish with a lighter sauce, you may want to use less butter 
handful of diced cherry tomatoes from Johnson's Backyard Garden (Wednesdays and Saturdays at the Austin Farmers' Market or join their CSA)
3-4 fillets (1 1/2 lb.) of sustainable white fish *We used butterfish (black cod) from Wheastville or try Quality Seafood for 5% off with your Go Local Card
2 TBSP orange infused olive oil from Texas Olive Ranch (Saturdays at the downtown Austin Farmers' Market or order online)
2-3 fresh sprigs of French thyme, remove stems (our garden)
2-3 fresh sorrel leaves (our garden)
salt and pepper

1. Preheat the broiler. 
2. Pour the orange juice into a saucepan and reduce by half over high heat. *Be careful not to burn the orange juice!
3. Reduce the heat to low and add the butter and tomatoes until they are combined. 
4. Add the leaves of sorrel and thyme. *The liquid should have a slightly orange color to it. 
5. After rinsing the fish in water and patting it dry, brush the fish with the orange infused olive oil then sprinkle a little salt and pepper to flavor it. 
6. Coat the broiler pan with a little canola spray and then place the three fillets directly onto the unheated broiler pan. 
7. Place an orange slice and thyme sprig on each fillet to add more flavor. 
8. Place the broiler pan in the oven for approximately 5 minutes or until the fish is somewhat firm to the touch and flaky when eaten. 
9. Drizzle the orange butter sauce directly on the fish and serve immediately. Add a few sprigs of thyme or a fresh orange slice as a garnish.

Mixed Greens Salad with Orange Infused Olive Oil Dressing

Feel free to use your imagination here. We used what we had in the fridge. 

1. Rinse (love that salad spinner!) arugula and romaine from Johnson's Backyard Garden mixed with baby greens from Animal Farm
2. Add sliced tomatoes and cucumbers from Johnson's Backyard Garden, carrots and toasted Texas pecans 
3. Make a dressing by combining one part Texas Olive Ranch Orange & White vinegar with three parts Texas Olive Ranch Rio Orange Olive Oil, add a little salt and pepper and some fresh squeezed orange juice and whisk until emulsified. 

Photos of our Meyer lemon trees 
We have to baby them in the winter, but the fragrant blossoms in the spring and the lemons around Thanksgiving are worth every minute. 

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