I think we've had enough vegetarian days in a row, right? Bring on the fish!
The inspiration for this truly is the rum drink called a mojito, which is traditionally made with simple syrup, citry and mint. Throws me back to several fun nights out in D.C., and even more than that, one epic girls' night out back in Southern California. A crew of us dressed up and went over to my friend's Heather's house for appetizers and drinks. I made the most dangerous cooler of mojitos that made us all dance in the streets after seeing 'Mama Mia!' Of course, it didn't help that we used that magic trick of pre-ordering intermission champagne....
Fish with Citrus and Mojito Dressing
- 1 piece of white fish such as tilapia, cod or halibut
¼ small onion, sliced
- 1 mandarin orange, separated into segments
- 2 T. chopped mint
- 1 lime, juiced
- 1 tsp. white wine vinegar
- 1 T. agave nectar
- 1 tsp. coriander
- 1 c. mixed greens
- splash of white rum or white wine
- olive oil
In a small bowl, whisk together the agave, lime juice and vinegar. Slowly whisk in 1 T. of olive oil and season with salt and pepper. Stir in the mint and set aside.
Season the fish with salt, pepper and coriander on both sides. Heat 1 T. of olive oil in a pan. Add the fish and scatter the onions around the fish. Cook the fish for 3-4 minutes on each side. Once you turn the fish, add the orange segments to the pan.
Drizzle some of the mojito dressing on the greens and place them in the center of a plate. Carefully place the fish on top of the greens.
Add the wine or rum to the pan and let it cook off - approximately 3-4 minutes. Spoon the orange and onion mixture over the fish and top with the rest of the mojito dressing.