Tag: orange
Citrus and Date Relish with Branzino
If you’ve heard it once, you’ve heard it a thousand times, WE LOVE TINNED FISH! We can’t say enough about all the wonderful flavors and brands we stock on the Aperitivo shelves. While tinned fish can serve as a quick and easy snack or meal, it’s nice to make something to enjoy alongside.
This citrus and date relish is a yummy condiment to serve on top of any tinned fish, especially the tinned Branzino Grigliato. It brings a freshness and brightness, along with a textural contrast to the soft fish. You could also use this relish to accompany any other cooked fish, with pita chips or on top of some mixed greens.
Any combination of citrus would work with the recipe – grapefruits, oranges, blood oranges, tangelos, etc.
Citrus and Date Relish with Branzino
3 medium mixed citrus- 8-10 kumquats
- 1 small shallot, minced
- 1 small jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 4 dates, pitted and chopped
- Salt
- EVOO
- 1 tin IASA Branzino Grigliato
Using a sharp paring knife, slice the peel and pith off of each citrus. Holding the citrus over a bowl to catch the juices, slice alongside the membrane to remove the segment.* Gently tear or chop each segment into 3 or 4 smaller pieces. Add the citrus pieces to the bowl.
Slice the kumquats in 3 or 4 pieces, removing the seeds as you go. Add to the bowl with other citrus pieces.
Add the minced shallot, chopped jalapeño, cilantro, mint and dates to the bowl and gently stir to combine. Drizzle in a few teaspoons of olive oil, a pinch of salt and stir.
To serve, remove the branzino from the tin and set on serving plate. Spoon the relish over the top of the fish. Serve with a bright and crisp white wine, like a Sauvignon Blanc or Grüner Veltliner.
Relish will keep for a few days, but is best if served immediately.
*If you need some help supreming the citrus, follow this guide.
Barcelona Vermut
A true Catalan tradition, drinking vermouth with an orange and olive garnish is refreshing and simple – the recipe is even laid out on the bottle.
Fill a short glass with ice. Pour Casa Mariol Vermut until glass is about two-thirds full. Fill rest of the way with sparkling water. Garnish with orange slice and olives on a toothpick.
Creator:martiapunts Credit:Getty Images/iStockphoto
Burrata, Tangerine, Fennel and Olive Salad
The classic Spanish combination of oranges and olives is delicious both in a glass (see the Aperitivo bar favorite, Barcelona Vermut) and on a plate.
Calling this dish a “salad” feels a bit generous. The mix of creamy burrata and sweet, juicy tangerines creates a slight resemblance to an orange creamsicle. So if eating a salad seems no fun, try one that tastes like dessert!
The olives from the Taberna mix are great in this salad, but if you are partial to the lemony, bright green Castelvetrano olives, feel free to use those instead. They just need to be pitted before chopping.
Burrata, Tangerine, Fennel and Olive Salad
- ½ medium head or 1 small head of fennel
- ¼ cup sherry vinegar
- 2 tangerines or small oranges
- .25 pound Taberna olives or Castelvetrano olives
- 1 bunch watercress – thick stems removed
- ¼ cup good quality EVOO, plus more for drizzling
- Crunchy salt and pepper
- One 4 oz package Di Stefano burrata
- Parsley, chopped
Core and thinly slice the fennel bulb – you should have about 1 cup. Reserve a few fennel fronds to garnish the salad. Place the sliced fennel in a large bowl with the vinegar. Let sit for 5 minutes.
Peel the tangerines and slice into rounds and place in the bowl with fennel.
Quarter the olives and place in the bowl with fennel and tangerines. Stir in ¼ cup of olive oil and season with crunchy salt and pepper.
On a large platter or shallow bowl, scatter the watercress. Scatter the fennel, tangerine and olive mixture over the watercress. Place the burrata in the center of the platter and drizzle the cheese with olive oil, crunchy salt and pepper. Sprinkle the reserved fennel fronds and chopped parsley over the salad.
Serve by slicing into the burrata and scooping up the rest of the salad components.
(Alternately, you can tear the burrata and scatter over the rest of the salad.)
