The brightest of winter’s fruit and vegetable bounty bring out the best in fish fresh from the grill.
Impress loved ones and guests alike with artfully combined flavors of the season in this simple-to-prep dinner. Recipe courtesy of Chef Woldy Reyes of WOLDY’S ku.si.na. interviewed in this edition of The Current on his unique career transition from fashion to food, his #eatcolor philosophy, and the need for improved access to healthy, affordable food in underserved neighborhoods. Photos by Mill.Media.
Step 1 Place poblano pepper directly on the stove burner over medium-high flame. Blister the skin on each side until it is blackened. Transfer the pepper to a small bowl and let it cool completely. Remove and discard the blackened skin and seeds. Chop the pepper, combine all the ingredients in a bowl, and whisk together.
Step 2 In a large bowl, combine fennel, red onion, parsley, cilantro, and scallions. Using a sharp knife, peel the skin and pith of blood orange, cara cara orange, and grapefruit. Slice the citrus in rounds and add to the fennel, red onion, and herb mixture. Spoon 2 tablespoons of the Asian salsa verde into the bowl and toss lightly together. Season the salad with salt and pepper.
Step 3 Preheat the grill pan to medium-high heat. Drizzle the fillets with extra virgin olive oil on both sides and season with kosher salt and fresh cracked black pepper. Place the fillets skin side down and grill for 5-6 minutes to get the skin crispy. Flip the fillets and cook for another 2-3 minutes.
Step 4 Place the Citrus + Fennel salad evenly on a platter, place the fillets, top the salad with fillets and spoon the Asian Salsa Verde over each of the fillets.
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