Friday, January 16, 2009


with blood orange sauce! I was just sauteeing the fish in butter, when I got inspired and threw the juice and zest of a blood orange into the pan (after taking the fish out) and reducing it until syrupy. Majorly good. We had it with brown rice and broccoli rappini (the latter of which showed up in a subsequent dinner, with red cabbage, over pasta).


Jacob Summers said...

My mouth is so watering right now. So were there any other ingredients I need to know of if I wanted to make this?

Heather said...

Thanks for checking in! Not another blessed thing is needed; fish juice, butter, and a blood orange will not fail you.