This colorful and flavorful dressing is a great way to dress up simple fish and chicken dishes. I had it most recently with a beautifully-grilled snapper, but it would go well with many other fish such as salmon, mahi mahi, or halibut.
Ingredients
- 2 blood oranges
- 1 minneola orange
- 2 meyer lemons
- 4-5 kumquats
- 2 T. freshly-chopped chives (pineapple mint is a very nice alternative if available)
- 1-2 T. rice wine vinegar
- salt and pepper to taste
- 1 lb fresh snapper
Preparation
- From blood oranges, minneola, and 1st lemon, remove rind, and section discarding membrane. Chop coarsely and place in small bowl.
- Squeeze juice from 2nd meyer lemon into bowl.
- Thinly slice kumquats widthwise, removing seeds. Coarsely chop and add to citrus mixture.
- Add chives, 1 T. vinegar. Stir to combine and season with salt, pepper and additional vinegar as needed.
- Set aside at room temperature for 1/2 to 1 hour to allow for flavors to meld.
- Spoon over entrée just before serving.
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