Location: Ann Arbor, Michigan
How are you staying cool? Midwestern summer cooking without air conditioning means grilling, no cook dinners like salads, and using the toaster oven in place of the stove or larger oven.
The combination of citrus and seafood is crisp and classic. Potatoes are another standard seafood accompaniment which may explain the harmony of flavors despite the liberties I take in the kitchen. The fries are baked (in the toaster oven to beat the heat) rather than fried but are no less delicious because of it. The orange slices and creamy feta in the salad provide the perfect balance of flavor to the mild fish. Entire step by step at link below.
White Fish Citrus Salad with Garlic Fries
2 white fish fillets of choice
1 small head romaine lettuce + 1 cup field greens
2 medium yellow skin potatoes
1/2 medium onion
1 tsp white vinegar
1 small lemon
1/2 cup white wine
5 cloves garlic
2 oz feta cheese
sprig of rosemary or other fresh herbs (optional)
vinaigrette (I love Newman's Balsamic Lighten Up)
Slice onion half as thinly as possible and place in shallow pan (pie pans work well). Cover with rosemary sprig, 2 slivered garlic cloves, vinegar, white wine, lemon slices (pith, seeds, and peel removed) plus salt and pepper. Submerge fish in mixture and refrigerate for at least 30 minutes.
Coat bottom of shallow pan with olive oil and strain all contents of marinade, setting aside liquid for later.
Saute onions until translucent. Place fillets on top of onions and cook over medium heat until one side begins to brown. Once brown, turn fillets over and pour marinade over contents of pan and cook until firm.
Preheat oven to 375 degrees. Cut potatoes into medium sticks. Coat potatoes with 1 tbsp olive oil, salt, pepper, paprika, and 3 minced garlic cloves. Bake for 20-25 minutes (until ends are slightly crispy and centers are soft).
Divide lettuce and greens evenly between 2 plates, top with orange slices, feta cheese, fish and potatoes. Drizzle with vinaigrette and serve.
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