Sometimes I go shopping with a specific dish in mind, knowing in advance everything I’m going to need to make dinner. This is usually my method of shopping during the week when time is limited and expediency is required. On the weekends, I’ve got a little bit more time for shopping, and it’s a lot more fun to take some time and see what ingredients strike my fancy. Today’s trip to the produce market found me staring at a big pile of blood oranges; and while I wanted to make something with them, I really wasn’t sure what to do. I had some mahi mahi that I found on sale, so I decided to grill the fish and use the oranges to make a tangy, spicy sauce with the deep color of the oranges and reminiscent of good sweet-and-sour. The resulting dish was pretty good, and the sauce is really easy to make:
Blood Orange Sauce
- 1 cup blood orange juice (3-4 oranges). If you fall a little short, don’t hesitate to make up the difference with some fresh-squeezed juice from regular oranges.
- 1/4 cup sugar
- 1 teaspoon minced garlic
- 1/8 teaspoon dried ginger (if using fresh, use 3/4 teaspoon minced)
- 1/2 teaspoon red chili flakes
Mix all your ingredients in a saucepan and boil over high heat until reduced to just under 3/4 cup (10-20 minutes). Stir frequently. We’re looking for a sauce that has a very syrupy consistency. If you want a smooth sauce, strain your sauce after it has boiled for 10 minutes or so. The sauce will be very intensely flavored, which will work nicely with our fish.
For the fish, make a marinade from 1/4 cup soy sauce, 1 tablespoon brown sugar, 1.5 tablespoons rice vinegar, 1 minced shallot, and 2 cloves minced garlic. Marinate the fish for about a half hour, turning halfway through. Pat fish dry when ready to cook and grill over high heat. Serve with steamed asparagus and your orange sauce. Enjoy!