ROASTED OLIVES WITH ORANGE AND ROSEMARY
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.
SEARED TOASTED MACADAMIA NUT MAHI CITRUS AKA-MISO SAUCE
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.
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
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
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