There is an orange tree in my backyard, but it is not a tree of blood oranges. These delicious ruby teardrop orbs arrived by post last week courtesy of Limoneira in the most charming green box.
What delicious, fancy citrus! These were carefully sliced and savored, and the blood orange rounds adorned the plates in this succulent fish dish.
Citrus Roasted Halibut with Radishes and Blood Oranges and Kimchi Udon
Adapted from Food and Wine
1/2 stick unsalted butter, plus more for greasing
3 bunches of radishes with greens (about 2 1/4 pounds), halved if large
Kosher salt
Pepper
2 blood oranges, thinly sliced, plus wedges for serving
One 3-pound halibut fillet (about 1 inch thick)
1/2 cup dry white wine
Extra-virgin olive oil and flaky sea salt, for serving
Preheat the oven to 500°. Butter one side of a 12-inch round of parchment paper. In a large skillet, melt the 1/2 stick of butter. Add the radishes and greens along with 3 tablespoons of water and season with kosher salt and pepper. Top with the parchment paper, buttered side down, and cook over moderate heat, shaking the pan occasionally, until the radishes are just tender, about 15 minutes.
Meanwhile, butter a large rimmed baking sheet. Arrange the orange slices in a slightly overlapping layer, then top with the halibut, skin side down. Pour the wine over the fish and season with kosher salt and pepper. Roast the fish for 12 to 14 minutes, until just opaque throughout. Cut into 8 fillets and discard the skin.
Transfer the fish, roasted oranges and any pan juices to a platter. Drizzle with olive oil and sprinkle with sea salt. Serve with the radishes and orange wedges.
Then, regarding the kimchi… I have always found kimchi unpalatable UNTIL this recipe. With God as my witness, should I ever be forced into veganism, should I ever develop an allergy to cheese, this kimchi udon recipe would become my new macaroni. It is uncanny how much it tastes like cheese. With no cheese ingredients. Perhaps an effect of yolks?
Kimchi Udon
Adapted from Bon Appetit
5 tablespoons unsalted butter, divided
1 cup finely chopped kimchi, plus ⅓ cup kimchi juice
2 tablespoons gochujang (Korean hot pepper paste)
½ cup low-sodium chicken broth
1 pound fresh or frozen udon noodles
Kosher salt
4 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 tablespoon toasted sesame seeds
Preparation
Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
Thank you, Limoneira, for the California sunshine on my porch. Your oranges are delicious, nutritious gifts.
