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Louisiana Citrus Poached Redfish

Category: Main Courses
Serving Size:

  • 6 ounces redfish filet
  • 4 ounces Sunrise Quinoa Blend, salad
  • 3 ounces Citrus Salsa
  • 1 pinch Micro greens, as garnis
  • 1/4 teaspoon Creole seasoning
  • 2 cups Citrus Courtbouillion

Season the redfish with the creole seasoning and poach fish in barley simmering courtbouillion for 8 minutes or until done. Mold the rice in the center of the plate. Top with poached fish and citrus salsa. Garnish with micro greens.

 

Citrus Salsa

  • 1/2 ounce Grapefruit Supremes
  • 1/2 ounce Satsuma Supremes
  • 1/2 Meyer Lemon Supremes
  • 4 leaves Cilantro, Choffanade
  • pinch salt
  • pinch pepper
  • 1/2 teaspoon Orange Blossom Vinegar (Weinessiggut Doktorenhof brand)

Combine ingredients well and refrigerate until ready to serve.

 

Citrus Courtbouillion

  • 1 gallon water
  • 5 ounces Satsumas, peeled
  • 5 ounces Grapefruit, peeled
  • 5 ounces Meyer Lemons, peeled
  • 3 ounces Leeks, rinsed and sliced
  • 1/2 ounce Garlic, smashed
  • 1 ounce Cilantro stems
  • 2 cups Chablis (Vella brand)

Place all ingredients in a pot and simmer for 20 minutes, then drain and place liquid back on the stove until ready to serve.

 

Sunrise Quinoa Blend

  • 1 pound Sunrise blend with Quinoa (Indian Harvest brand)
  • 2 ounces Shallots, minced
  • 1/2 Garlic, minced
  • 1 teaspoon EVOO (Arrezzio brand)
  • 3/4 cup water
  • 1 ounce Ginger, grated
  • 4 ounces Red Bell Pepper, roasted, peeled, deseeded, and diced small
  • 3 ounces Poblano Pepper, roasted, peeled, deseeded, and diced small
  • 4 ounces Artichoke hearts, diced small
  • 1/8 ounce Oregano, chopped
  • 1/4 cup Meyer Lemon juice

Sweat shallots and garlic with the EVOO until they are translucent. Grate ginger into the water. Add water to the shallots, add salt and bring to a boil. Stir in sunrise blend, remove from heat, cover tightly and let steam for twenty minutes. Add rest of the ingredients and stir to combine.

 


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