Orange Roasted Seafood And Kunomoto Oysters With White Miso Sauce Recipes

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ROASTED OLIVES WITH ORANGE AND ROSEMARY

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8



Roasted Olives with Orange and Rosemary image

Steps:

  • Preheat oven to 400 degrees F.
  • Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
  • While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

2 oranges
1 pound large green olives with pits (such as Castelvetrano)
3 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, thinly sliced
2 pinches crushed red pepper flakes
1/4 teaspoon fennel powder

SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Seared Toasted Macadamia Nut Mahi Citrus Aka-Miso Sauce image

Steps:

  • Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.
  • For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
  • Serve the mahi mahi topped with some sauce.

Four 6-ounce mahi mahi fillets
Salt and pepper
1/2 cup unsalted butter, softened
1/2 cup macadamia nuts, toasted, ground fine
1/4 cup panko
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup heavy whipping cream
1 tablespoon aka-miso paste
1 cup unsalted butter, cut into cubes, softened
1 teaspoon lime juice
Salt and white pepper

OYSTERS WITH MISO GLAZE

These oysters are broiled in a simple, creamy glaze bolstered with just a dollop of red miso paste. Try to find Malpeque, Moonstone or Wellfleet oysters for the recipe, created as a food pairing for Chinon.

Provided by Florence Fabricant

Categories     seafood, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10



Oysters With Miso Glaze image

Steps:

  • Arrange oysters on a baking sheet, using crumpled foil or rock salt to keep them steady. A large madeleine pan covered in foil is an excellent alternative. Measure the oyster juices and, if needed, add enough clam juice or fish stock to make 1/2 cup. Heat broiler.
  • In a saucepan, melt butter over low heat. Add shallots and sauté until soft. Whisk in flour, cook briefly and add oyster juice and lemon juice, whisking until blended. Whisk in miso, then gradually whisk in cream. Cook 3 to 4 minutes. Season with salt and pepper. Mix in crumbs.
  • Spoon mixture on oysters, covering them completely. Broil 5 minutes until glazed and bubbling. Serve.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 12 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams

2 dozen oysters on the half shell, juices reserved
Clam juice or fish stock, as needed
1 1/2 tablespoons unsalted butter
1/2 cup minced shallots
4 teaspoons flour
1 tablespoon lemon juice
1 tablespoon red miso paste
1 cup heavy cream
Salt and freshly ground white pepper
1/2 cup fine bread crumbs

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