I’ve told you about my uncle, right? The one I call Uncle Farmer’s Market? Last night I stopped by my uncle’s house to say “howdy” and left with a big bag of Blood Oranges. He had about 15 bags of Blood Oranges that he is getting ready to sell but being his niece and all, I get the family discount: free.
I am a huge fan of all citrus but the oranges I grew up on, the ones my grandpa grew, are considered “eating” oranges, not “juicing” oranges. This means that they lean a little more towards the tart side rather than sweet.
This is why I love Blood Oranges! They are a delectable combination of fruity and tart, not syrupy sweet, but what really sets them apart from standard naval oranges is their gorgeous ruby color. On the outside they look just like a regular orange but the inside, oh the inside! Such a beautiful shade of pinkish-red.
Since I have about 15 pounds of oranges to use up, I did a quick internet search for some new ideas to use up blood oranges. Aside from peel-n-eat or adding the juice to cocktails, my blood orange repertoire is pretty light. Thanks to Google I came across a recipe that I think is worth sharing. The recipe comes from Martha Stewart and is called “Striped Sea Bass with Blood Oranges and Olives”. Just think about that for a second: firm, succulent sea bass paired with tart blood oranges and briny olives. Is your mouth watering yet?
It couldn’t be simpler: after cooking the fish in a skillet on the stove, add a pat of butter and saute shallots. Add the blood orange juice, reduce, then add some more butter. Because butter is goooooood. Toss in the blood orange segments and olives. And that’s it! Pour the sauce over the fish and if you like, you can serve it with a little polenta or jasmine rice or simple salad.
You gotta try it!
In other news, I am still dreaming of warm weather. Sunshine, please come back!! Hot or cold, I hope you enjoy your weekend.
Oh, and Happy New Year!