I don't know whether to start tonight's post with the disaster that happened in my kitchen tonight, or the success. I had such high hopes for this meal, and it started out amazing with the salsa and everything was going fine with the first part of the prep and then the stuff got into the pan and it all went to hell.
I think I'll start with the positive. This Blood Orange Salsa was posted on another blog and I immediately wanted to make it. You should start seeing some organic blood oranges at the Farmer's Markets soon (Blue Heron Farms has historically great ones), I had to get these at Whole Foods. They are the "Moro" variety and not organic, but from California. The tangerines I used were from Olsen Organic Farms--he regularly sells out of citrus by 10am so get to the market early if you want any of his amazing oranges or tangerines. I also added pommelo from Chinchiolo farms. You can definitely add avocado to this as well. I left it out only because the main dish had plenty of fat going for it.
Blood Orange Salsa
2 blood oranges, segmented then cut in chunks or leave whole to your liking
2 clementines, segmented
1 pommelo, segmented
2 cloves garlic, minced
1/2 jalapeno, seeds removed and finely diced
1/2 small red onion, diced
1/2 lime, juiced
1/2 lemon, juiced ( used Meyer lemon since they are all over the place)
2 tablespoons fresh cilantro, chopped
healthy pinch of sea salt
Just toss everything together and let sit for about 20-30 minutes, or refrigerate and store for a couple of days. This was awesome just eating straight from the bowl. Like I said, add avocado and you are golden.
Now, for the disaster:
This was supposed to be the Pecan Encrusted Tilapia served with the Blood Orange Salsa. What it turned into was Walnut Crusted Turbot (Sole) Mush that was completely inedible. A somewhat expensive mistake, but it happens. I'm not going to go too into it, but I guess the cod is too oily of a fish, and with the oils from the walnuts and coconut listed in the recipe, it all just did not translate.
We ended up tonight with grilled Chicken Apple Sausage (Aidell's organic) and the kids had hot dogs (Prather Ranch). We did put the salsa all over it and it was awesome.