Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Winter is the best time for citrus. As temperatures drop, the fruits become sweeter and juicier. In this recipe, you’ll make the most of winter’s sweet side using two different kinds of orange. The Cara Cara orange is a rosy-fleshed navel orange first discovered in Venezuela. Its nuanced flavor ties together the roasted fennel and peppery arugula in the couscous. For a tasty garnish, you’ll make a salad of fennel fronds, mint and Clementine (a hybrid of sweet and Mandarin oranges) to add color and an aromatic sweetness.
Get CookingWash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the fish from the refrigerator to bring to room temperature. Using a peeler, remove the rind of the Cara Cara orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off the top and bottom of the Cara Cara orange so it sits flat on the cutting board; cut away and discard the peel and pith. Cut the Cara Cara orange into wedges. Peel the clementine; separate the segments. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; slice the bulb into ½-inch wedges. Peel and cut the onion into 1-inch wedges. Pick the mint off the stems. Finely chop the pistachios.
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel bulb and onion. Cook, stirring occasionally, 4 to 6 minutes, or until slightly browned. Add the fennel stems and ¼ cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Season with salt and pepper to taste. Transfer to a bowl and set aside.
After adding the water to the pan of fennel and onion, add the Israeli couscous to the large pot of boiling water. Cook 8 to 9 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the arugula, Cara Cara orange, orange zest and cooked vegetables. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside in a warm place.
In a small bowl, combine the breadcrumbs and pistachios. Season the fish fillets with salt and pepper on both sides; firmly one side of each into the pistachio-breadcrumb mixture. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fish, crusted side down first. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate.
In a medium bowl, combine the clementine segments, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the finished Israeli couscous between 2 plates. Top each with a cooked fillet. Garnish with the clementine salad. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered