Muchie Monday: Citrus Poached Fish and Micro-salad

A WEEKLY HOME COOKING COLUMN FEATURING QUICK RECIPES WITH LOCALLY SOURCED INGREDIENTS

LOCAL AGRICULTURE

There's an intersection we are all crossing through daily. Last week in our recipe, I said  "Food is the intersection of environmental, economic, and social health,” and by which every human is connected. It's just one simple, daily need. 

Let's get connected through food. It’s profound and simple to do. Thinking of a family outing? Ditch the movies and take your family fishing! Even if you aren't experienced at fishing and you don't have the equipment, just go to a local trout farm. We have several in our area, like Morgan Trout Farm or Cold Springs. If you compare the cost of movie tickets and trout fishing, for a similar fare you get time in the outdoors and something to enjoy making together for dinner. Now that's a food connection. Try it out! 

This particular recipe is a whole meal but very quick to make.

This next part is going to sound strange to some, but I pair this meal with a cinnamon roll from Campbellot Bakery. This specific roll is not your traditional super sweet and frosted roll you would see at the store. This is a faintly sweetened roll. Chase doesn’t frost these. The light whole-grain bread with a soft and gentle cinnamon center adds perfectly to the gentle citrus of this meal. 

Citrus Poached Fish and Micro-Salad

20 minutes from prep to plating. Feeds four.

INGREDIENTS

Fresh fish, local if you can

Juice of 2 oranges 

Juice of 1 lime

2 tablespoons soy sauce

4 tablespoons butter, of course, it's Mountain Born Creamery

3 minced garlic cloves

2 teaspoons ground ginger

½ thinly sliced red onion—Jerry and Nini's has them right now 

4-5 baby sweet peppers, thinly sliced

½ cup sliced mushrooms, Misfit Mushrooms, locally

6 ounces mixed microgreens from Urban Prairie 

⅓ cup freshly shredded carrots 

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DIRECTIONS

1) Heat a pan on the stove to medium. While the pan heats, slice your veggies.

2) Melt butter, don't substitute oil. The sauce goes on our salad, and oil won't emulsify correctly.

3) Add onion, peppers, salt, pepper, ginger and garlic. to the pan. Let grill until onion and peppers begin lightly softening. Don't let them go soggy.

4) Add in orange, lemon juice, and soy sauce.

5) Add fish prepared for cooking, and bring to a good simmer. Simmer for 5 minutes and flip, then simmer for 3 more minutes.

6) While the fish is simmering wash microgreens in a strainer. Mix shredded carrots into microgreens.

7) Remove the fish and remaining sauce from the pan. Place mushrooms in the pan with the remaining onions and peppers. Cook mushrooms for approximately 3 min.

When plating, use the reserved sauce to top the microgreen salad. Top fish with onions peppers and mushrooms. 

Subtly-sweet cinammon rolls from Campbellot Bakery.