rockfish-with-a-dill-mango-blood-orange-sauce, citrus-haricots-verts, and creme-fraiche-mashed-potatoes

this meal was the born from the desire to use the mango chutney left over in my fridge.  i only use mango chutney for one recipe and every time i make that recipe i seem to have tons of it left over.  i decided to mix it with some crème fraiche and zest of a blood orange and to cut the sweetness  i added a little soy sauce, shallot and some fresh dill.  i had originally planned on pouring this sauce over a red snapper, but when whole foods didn’t have any in stock, i elected to use the rockfish instead.  rockfish has a taste very similar to red snapper but the consistency is more consistent with a scallop, almost buttery.  i love the color and flavor of blood oranges and decided to incorporate them into my side dish- citrus-haricots-verts. haricots verts are essentially a long and skinny green bean and go well with a lush butter or citrus sauce- i think the citrus sauce complemented our fish quite well.  to balance the meal off, i made some simple twice baked mashed potatoes using the left over crème fraiche and some butter.  the recipes are posted below- enjoy and have a great weekend!

rockfish with a dill-mango-blood–orange sauce and citrus haricots verts

ingredients:

4 oz crème fraiche

2 tablespoons mango chutney

zest from a blood orange

2 blood oranges

2 shallots

1 tablespoon fresh dill

2 filets of rockfish

2 cups haricots vert

salt and pepper to taste

1 tsp soy sauce

directions:

first pre-heat the oven to 400 and heat a pot of water over high for the haricots verts.  then, combine 4 oz of the crème fraiche with the mango chutney, 1 teaspoon blood orange zest, 1 tsp soy sauce and the chopped shallot before gently mixing in the chopped dill, set aside.  season the rockfish with salt and pepper and place in a baking dish lined with parchment paper, pour the crème fraiche mixture on top of the rockfish and then top each piece with two slices of blood orange and bake until done, about 10 minutes.

while the rockfish is cooking, prepare the haricots verts by blanching them for 3 minutes in the pot of boiling water.   then in a separate pan, melt 1 tablespoon butter with the juice from ½ of a blood orange and ½ of a lemon and 1 chopped shallot.  heat the mixture for 3-5 minutes before tossing in the blanched haricots verts.  sauté the haricots verts in the mixture with some salt and pepper to taste until evenly coated and then serve next to the rockfish.

crème fraiche mashed potatoes

ingredients:

1 pound red skin potatoes

4 oz crème fraiche

½ stick of salted butter

1 tsp salt

1tsp pepper

directions:

pre-heat the oven to 400.  heat a pot with boiling water and clean and half the potatoes.  once the water is boiling, slowly add the potatoes and then cook for approximately 25 minutes or until soft.  drain the potatoes and then place in a mixing bowl with the butter, crème fraiche, and salt and pepper- mix the potatoes on low until fully mashed and then transfer to a baking dish.  bake for 15-20 minutes or until the tips are a slightly browned color from roasting.