Thursday, October 21, 2010

Tilapia with Blood Oranges, baked sweet dumpling squash, and salad

I love blood oranges.  Everything about them speaks to me:  the rich variegated color of the skin, the deep red-orange of the flesh, the aroma.  I spotted a display in Central Market and had to bring some home.  Now, what to do with them?  I love slicing the top off and baking them.  For this meal I decided to see how they performed alongside fish as an accompaniment.

4-6 tilapia filets
grapeseed oil
salt and pepper
curry rub
1 tablespoon butter

Zest the blood orange and chop zest coarsely.
Slice the orange in thin cross-sections
Add oil and butter to pre-heated pan (medium heat)
Place tilapia in pan with one orange slice under and on top of each filet.
Season with small pinch of curry rub, salt and pepper.
Cook approximately 3-4 minutes on each side.
Turn carefully by using two spatulas:  one on top to stabilize the orange slice and prevent breaking the filet, and one underneath.
Sprinkle zest over turned filets.
Turned filets
Side dishes:
Roasted sweet dumpling squash & arugula salad with sauteed onions & mushrooms

here is a sweet dumpling squash (I'd never seen one before)
A deeper orange than a pumpkin, and  a tougher skin
It tastes like a blend of pumpkin and acorn squash.  Very tasty!
Cut squash in half and scoop out the seeds and pulp

Turn face-down in baking pan (use a pan with a lip, as the squash emit a lot of juice during roasting) lined with parchment
Roast @ 350 degrees for 30-40 minutes.  Check skin for softness.
When soft, remove from oven and allow to cool.
Scoop squash out of skin and into a serving dish.  Use a fork to mash, or serve in loose chunks.
I serve the squash with a small dollop of butter, salt and pepper.

Saute sliced mushrooms, shallots, and scallions in small amount of olive or grapeseed oil until 
mushrooms are brown and onions are slightly caramelized.
Remove from pan and allow to cool slightly.
Dress salad greens with vinaigrette, then top with onion-mushroom mixture.

This meal is a beautiful, healthy, colorful feast for the eyes and the palette.  Enjoy!

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