Blood oranges first originated in Italy and is its official orange today. Blood oranges are grown in California and Texas. Blood oranges come into season from November to March so look for them in your produce department. I was lucky enough to find a tree a few years ago at my local Home Depot and I eagerly look forward to cooking with them each winter. If you have the space and live in an area like San Diego, you too can grow one in your yard. If you can't find a tree, your local Home Depot will order one for you. Happy growing!
Serves 4
4 6 oz pieces of cod(or other firm white fish)
olive oil
salt
1 cup blood orange juice
2 tablespoons sugar
1 blood orange,peeled and segmented
zest of one blood orange
2 tablespoons red wine vinegar
2 sprigs of fresh thyme
Preheat the oven to 250. Remove the fish from the frig and let it come to room temp(about 10 minutes). Coat the bottom of a large saute pan with olive oil and place over high heat. Pat the fish dry and season both sides with salt and pepper. When the pan is hot, gently place the fish in the pan and let it cooked untouched for about 2-3 minutes. Gently shake the pan and the fish should unstick itself. If it won't release, gently scrape it from the bottom of the pan using a spatula. Let it cook for 1 minute more. Remove it from the pan and flip it over onto a wire rack that is placed over a rimed baking sheet. Place the fish into the oven and let it cook for 10-12 minutes more. Meanwhile, pour the remaining oil out of the saute pan and add the orange juice, zest, orange segments, sugar, vinegar, thyme,pinch of salt and pepper. Bring it to a boil, reduce to a simmer and let the liquid reduce by half. Taste and adjust the seasoning if necessary. The sauce should have a tangy and sweet. Put a piece of fish on each plate and spoon the sauce over the fish. Serve with the blood orange and onion salad above.
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