Yield: 4 servings
1 small shallot, diced small (2 tablespoons)
2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 tablespoon white wine vinegar
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
2 large oranges
3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)
¼ cup picked fennel fronds (from the fennel bulbs)
Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.
Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.
Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.
Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.
Memorial Day is coming, so fire up that grill because this is one heck of a recipe and it’s using one of my favorite sustainable seafoods – rockfish! The resurgence of (West Coast) rockfish is the ultimate success story when it comes to sustainable seafood. You can read all about how local government and conservation groups brought this fishery back to life so we can now enjoy this delicious fish! Use Seafood Watch (download the app on your smartphone) to locate the best choice for rockfish at your local grocery store / fish market and grill away! (P.S. You can watch me cook this on TV in a spot I did with Seattle Refined to educate people about the Seafood Watch App)
Herb Grilled Rockfish with Lemon Garlic Potatoes
Yields: 4 servings
Lemon Garlic Potatoes:
1½ pounds peewee or small fingerling potatoes
6 garlic cloves, peeled and crushed
7 sprigs fresh thyme
1/8 teaspoon freshly ground black pepper, plus more to taste
½ teaspoon kosher salt, plus more to taste
5 ¼-inch slices of lemon (reserve leftover lemon for grilling)
3 tablespoons extra-virgin olive oil, plus more for coating the grill
Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.
Combine all ingredients in a small bowl and toss to combine. Place potatoes in the center of a large sheet of aluminum foil. Create a well sealed pouch ensuring that the potatoes are laying flat and not stacked on top of each other so they all cook evenly.
Place on the grill and cook for 20 minutes, shaking the bag every 5 minutes.
Remove from grill and open pouch carefully (hot!). Use a fork to test potatoes for doneness (fork should pierce through the potato easily). Season to taste with additional salt and pepper.
1½ pounds rockfish, pin bones removed, cut into 4 equal sized pieces
1 tablespoon extra-virgin olive oil, plus more for coating the lemons
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane, chopped finely
¼ cup packed fresh Italian parlsey leaves, chopped finely
¼ cup packed fresh mint leaves, chopped finely
¼ cup packed fresh cilantro leaves, chopped finely
2 lemons (plus the remaining lemon from the potato recipe), halved
Pat the rockfish dry (all sides). Next, coat the rockfish with olive oil (all sides), then season both sides with salt and pepper. Finally, season the fish (all sides) with the lemon zest and chopped herbs.
Rub the flesh side of the lemons with enough olive oil to coat.
With the grill on medium-high, place the lemons, flesh side down on the grill. Cook for approximately 4 minutes (this will time out perfectly while cooking the rockfish).
Place the rockfish on the grill. Cook until the edges of the fish begin to turn opaque, approximately 2 minutes. Flip rockfish and continue cooking for 1½ to 2 minutes, until fish just begins to flake at the thickest point.
Remove fish and lemons from the grill.
To serve, evenly divide the potatoes onto plates, top with the grilled rockfish and add a grilled lemon half to each plate.