In yesterday's post, I mentioned the recipe I made that incorporated the flavors of the soaps (click here if you need to refresh your memory or enter the giveaway). I chose citrus and ginger since that is the soap I'm currently using, and because I like cooking with both those ingredients.
I started by tossing fresh green beans with olive oil, salt, and pepper. Fresh ginger gets grated on top and mixed in, then slices of orange are placed on top of the green beans while it roasts. The ginger isn't overwhelming and the flavors taste pretty good. I was nibbling on them while the fish cooked.
As for the fish, I wasn't quite sure how I wanted to prepare it. It wasn't until I was getting a coffee at Victorian Pantry that I got an idea. I've mentioned before that Steve, the owner, has started selling specialty blended teas, which I once used in cupcakes. I saw a Tangerine Rooibos this time and figured it would taste pretty good as a seasoning for the fish, and keeping with the citrus theme. Rooibos tea leaves aren't as strong as black tea, so I didn't have to worry about the tea overpowering the taste of the tuna and salmon. Eventually, I settled on blackened fish, a dish I haven't made before.
Both tuna and salmon were on sale at the local store. I got some of each since I knew some of my eaters wouldn't feel comfortable eating seared tuna. The salmon was wild, and the tuna was sushi grade yellowfin.
So blackened fish. What is it? I looked up some recipes online and I found that it's just a paprika-based seasoning that completely coats both sides of the fish. The fish is then seared in a hot skillet, long enough for each side to develop a crispy coating that looks almost blackened, but isn't. You either finish cooking it in the oven, under the broiler, or in the case of tuna, you don't keep cooking it.
My seasoning mix consisted of the tangerine rooibos tea, paprika, oregano, onion and garlic powder, coarse salt, pepper, and a bit of sugar.
To prepare the fish, I melted butter in a skillet on low heat. Both sides of the salmon and tuna were dipped into the butter, then into the tea seasoning until completely coated. I seared the salmon on both sides for two minutes, then finished baking it in the oven for about seven minutes.
The tuna was given a two minute sear on either side, after which I sliced them up and plated it. Is there a proper way to slice tuna, like cutting steak against the grain? When I sliced the tuna, it either began to fall apart or looked flaky. Perhaps my knife wasn't sharp enough.
And that's how it went down. This was my first time eating tuna (aside from sushi), and I decided I liked it. It has a very meaty, rich taste different from other fishes. I like it, I want some more of it, but it's too expensive.
The tangerine rooibos coating was incredible. It was faintly floral and citrusy and was a good compliment to the light taste of both the fish. I didn't taste any of the salmon, but I think they liked it. (I hope?) If you made this, you could use any citrus rooibos tea available to you or any citrus-flavored herbal tea you enjoy drinking.
Print this recipe
Citrus Rooibos-Blackened Tuna
Recipe by Christina Provo
2 tablespoons tangerine rooibos tea leaves, or another type of herbal tea
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoon coarse salt
1 teaspoon granulated sugar
1/4 teaspoon black pepper
4 3-4 ounce sushi-grade yellowfin tuna pieces
5 tablespoons unsalted butter
A starchy side dish
- In a pie dish, mix together the tea, paprika, oregano, garlic and onion powders, salt, sugar, and pepper. In a large skillet, melt the butter over low heat. Working with one piece of tuna at a time, dip both sides in butter, then in the coating, making sure each side is completely coated. Place on a platter while you prepare the rest of the tuna.
- Raise the heat to medium high. Add the tuna and sear for 2 minutes. Don't move the pieces or else you won't get a good coating. Using a spatula, flip the tuna over and sear for another 2 minutes. The tuna should still be pink in the middle. Remove to a cutting board.
- Slice a piece of tuna and fan it out on the plate.
Print this recipe
Roasted Ginger-Garlic Green Beans
Recipe by Christina Provo
1 1/2 pounds green beans
1 tablespoon olive oil
1 teaspoon coarse salt
1/2 tablespoon grated fresh ginger
1/2 an orange, thinly sliced
- Preheat oven to 400°. In a 12x9-inch baking dish or a rimmed baking sheet, toss the green beans with olive oil, salt, pepper, and grated ginger. Place the orange slices on top and bake until green beans are tender, about 25 minutes.