Bright sweet juicy oranges - mmmmm...... so good! I just bought these super juicy Valencia oranges and knew instantly that I had to do something special with them. Valencia oranges are also known as summer oranges and you'll find them from March until November so now is the perfect time to start looking for them! They are bright, sweet and juicy and have a thin rind and few seeds. If you can't find Valencias you can use any variety of orange for this recipe. There are many kinds of oranges to choose from, but your market may only stock one or two varieties at a time so use what you can find.
Orange and rosemary pair together beautifully. As soon as you place the rosemary, garlic and orange into the olive oil you will fall in love with the gorgeous sweet and savoury scent. If you aren't eating fish at least once a week you really should introduce white fish into your meal plans. There are so many species of mild white fish that are delicious and will suit even the biggest fusspot in your family. White fish is a great source of protein, is low in fat and supplies a source of essential omega-3 fatty acids. White fish is also high in selenium, B vitamins and iodine, but I won't bore you with all of the finicky health details. All you really need to know is that it's delicious and good for you.
- 4 fillets, such as tilapia, cod, turbot, haddock, pollock or hake
- 1 orange, squeezed and zested
- 2 cloves of garlic, crushed or grated
- 2 sprigs of rosemary
- olive oil
- kosher salt
- ground black pepper
1. prepare fish filets or if using frozen filets thaw and pat dry
2. Season both sides of fish filets with salt and pepper
3. Heat the pan on medium heat and add olive oil
4. When the oil has come up in temperature add the rosemary sprigs, and crushed/grated garlic
5. Grate the orange zest into the pan and squeeze the juice of the orange and stir all the ingredients in the pan
6. Place the filets in the pan and cook approximately 5 minutes per side, or until the fish has a beautiful golden colour on the outside. The fish will be ready when the inside becomes opaque and loses it's translucency and the fish flakes easily with a fork. Don't overcook your fish!
Serve with rosemary roasted new potatoes and steamed fresh green beans... or rice and a garden salad.
Have a great day and Love Good Food! ❤️
* there is a lot written about the safety of eating fish. Some farmed, freshwater and ocean fish can contain levels of heavy metals and toxins. Be a savvy shopper and do some research on grocery store fish or purchase your fish from a fish market and talk to the fishmonger there about safe fish.
My family loves this meal. Even as toddlers my boys would dig in with their little fingers and devour the garlic shrimp leaving a buttery trail across the table, on their chair and wherever their hands went, but no matter, it was so worth it to see their grinning faces as they gobbled it all up!
Many people would look at this recipe and scoff at the amount of butter called for. Whoa! That's a lot of butter! Yet this dish is surprisingly well balanced. Shrimp are virtually fat-free so that gives you some wiggle room to allow yourself to really enjoy the amazing garlic butter and not feel guilty about it. Not even a little bit.
I love this recipe because it is so flexible. I used basmati rice but you could use any kind of rice and toss in pretty much whatever you have lying around in your vegetable drawer. You could use snow peas, bok choi, spinach, or mushrooms, the options are up to you!
This meal is bright and overall light tasting. The trick is all in the timing of the cooking. Start the rice first and chop your vegetables before you heat up your pan. When there is about 10 minutes left until your rice is ready this is the time to start cooking!
1 cup rice (cook as per directions)
4 Tbsp butter
1 lb shrimp
1/2 onion diced
1 head broccoli trimmed and chopped
1 bell pepper chopped
1 pint cherry tomatoes
1 cup celery chopped
1 clove garlic
1 tsp kosher salt
1 tsp ground black pepper
1 Tbsp soya sauce
1- prepare the rice as per the instructions on the label
2- in a pan melt the butter and add garlic, pepper and kosher salt.
3- bring up the heat to medium-high and add shrimp, sauté for a few minutes and add the vegetables
4- continue to sauté until the shrimp begin to lose their translucency and turn pink - this won't take long so don't over cook your shrimp, they will shrivel and become tough!
5- dish out the rice and serve shrimp and vegetables on top of the rice. A little soya sauce can be drizzled on top for those who can take the extra hit of sodium.
* cooking tip: smaller shrimp will cook faster than larger shrimp and larger pieces of chopped vegetables will take longer than smaller pieces.
When vegetables are over-cooked they lose their bright colour and turn mushy, so when cooking this dish try to keep your peppers and broccoli a little bit crunchy for a bright taste and crunchy texture.
Have a great day and Love Good Food! ❤️
Wife, mother and pilot, with a passion for good food.