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Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.
This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!
….need to know (food details)
- Number of people served : 2 will do.
- Preparation time : 20 minutes.
- Serving size : 1 to 2 fillet each.
….and we need (ingredients)
- Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
- Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
- Table Butter, 1 tablespoon : Regular table butter would be in this.
- Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
- Celery, small bunch of about 100 grams : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock.
- Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.
….time to cook ‘n roll (preparing instructions)
- Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂 .
- Melt the butter and mix the tangerine juice in it well.
- Lay the cobia fillets in an aluminium foil.
- Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
- Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
- Cover wrap the fillets with aluminium foil.
- Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
- Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
- Serve hot and steaming.
Storage : You cannot store them, they’ll loose their texture !
Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!