Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

May/June Recipes

Jump on These Tasty Summer Treats

Citrus Sea Bass
courtesy of A Taste of Pesach

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ingredients:
• 2 oranges
• 2 pink grapefruits
• salt, to taste
• pepper, to taste
• 1 tbsp oil
• 4 (6-ounce) skinless sea bass fillets
• 1 avocado, diced just before serving
• 4 tbsp avocado oil

Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into the bowl. Squeeze the juices from the membranes into the bowl; discard membranes. Drain the fruit, reserving ½ cup of the fruit juices. Return the ½ cup of reserved juice to the bowl with the fruit. Season fillets with salt and pepper. Heat oil in a large skillet over high heat. Add the fish, and cook until golden brown and releases easily from pan, 6 to 8 minutes. Gently transfer the fish to a 9” x 13” pan, cooked side up. Bake until just opaque in the center, 5 to 10 minutes. Divide the fruit and avocado between individual plates; top each with a sea bass fillet. Spoon 2 tbsp citrus juices and 1 tbsp avocado oil over the fish and fruit on each plate.

Spiced Maple Carrots
courtesy Family Features

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ingredients:
• 4 c baby carrots
• ½ c water
• 1 tsp ground saigon cinnamon
• ¾ tsp ground ginger
• 2 tbsp maple grove farms 100% pure maple syrup
• 1 tbsp butter
• sea salt, to taste

In a large skillet, combine the carrots, water, cinnamon, and ginger. Mix well. Cover and cook on high for 6 minutes until almost tender. Add the maple syrup and butter. Mix well and continue to cook, uncovered, 2 to 3 minutes, until the carrots are well-glazed. Season, to taste, with sea salt, and serve warm.