Sea Trout with Kumquats

05/12/2015

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I scored a big bag of ripe kumquats from a client of mine this past week! I’m an art appraiser by day, which leads me out to people’s houses to see their art. Her front tree was loaded, and we went out together after I finished to pick them off her tree.

Native to China, kumquats are small oranges (although some botanists claim they’re not in the citrus family) but you eat the skin along with the fruit. They’re incredibly tart, but pack a wonderful pop of flavor. I wasn’t quite sure about these kumquats at first bite when we were picking them off the tree, but after I’ve used every last one in recipes and meals, I confess that I am now a true kumquat devotee.

I made a sauce with them over the sea trout Gary caught in the Gulf over the weekend. The glaze would work great, too, on chicken or pork.

Ingredients:

For the fish:
1 lb sea-trout (or other flaky white fish)
1 T paprika
2 t cumin
1 t coriander
pinch of cayenne pepper
1 T butter
S&P

For the sauce
20-30 kumquats
2 shallots
2 T sugar
1 1/2 T rice vinegar
1 c water
1 T butter with 1 T olive oil

Instructions:

For the fish, combine all the dry ingredients in a small bowl. Pat dry the fish. Coat the fish on both sides with the spice rub and set aside.

Next, chop the kumquats. Chop them in little rounds, and pick out the seeds if you can with a knife. Chop the shallots. On the stove, get a sauce pan hot to medium-high heat. Put in the oil and butter. Next, sauté the shallots for 3-4 minutes, or until they begin to brown. Next, add the kumquats, sugar, vinegar, and water. Once the water begins to simmer, turn the heat to low, and let simmer for about 20 minutes.

While the sauce is cooking, in a separate pan on medium-high, heat the butter. Once melted and hot, add the fish. Cook about 3-4 minutes for each side, or until it’s cooked through. Once finished, add the sauce, and serve with rice or polenta.

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