AceFoodDesk says here’s a tast fish recipe to enjoy Kindness & Love XX A&M

Sole with Mandarinquat and Fresh Mint Sauce

Ace Press News From Cutting Room Floor: Published: Feb.22: 2024: Posted by Dorothy’s New Vintage Kitchen22 February 2024: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

Mandarinquat? What in the world is that?

At the co-op last week, in the beautifully vibrant seasonal citrus section, there was a bin of “Mandarinquats.” I had never seen or even heard of these beauties before, bigger than a kumquat, smaller than a Mandarin, and a bright orange. They exuded such a beautiful aroma, I took home a bagful and started dreaming of my cooking experiments, after first eating one whole.

A lively cross

Mandarinquats, sometimes referred to has Indio Mandarinquats, is just what it sounds like, a citrus fruit that is a cross between a Mandarin orange and a kumquat. Although it’s been around for nearly 100 years, it is not a fruit that we commonly see. I’m not sure why. They are a little sweet, a little sour, a touch bitter, and the entire fruit is edible. It does have a few seeds which you have to pop out, but otherwise they are juicy little nuggets of sunshine, which we need in February in Vermont, and will delight both the kids and adults as well.

Nutritious and versatile

High in Vitamin C and fiber and all kinds of other nutrients like any citrus, a little research revealed they can be used in any application where one might use a kumquat or even an orange. So many possibilities from cocktails to dessert, marmalade or salsas. 

Now, how can I use this?

Since I also found some lovely New England sole in my travels the same day, the pairing for dinner was complete. If you cannot find the Mandarinquats, simply substitute kumquats, or even Mandarins. You can also use any flat, whitefish like flounder, or really any white fish, adjusting the cooking time for thickness. Fresh mint is best if you can find it this time of year. I have a little pot on my kitchen counter I dug up from the garden last fall and have been using all winter. It is pretty sad just about now since I used so much in this recipe. But it’s mint, it will bounce back!

This recipe goes really fast, so have everything prepped and ready before you start, and have anything you are serving with it ready as well. Quick, family approved, and company worthy!

Sole with Mandarinquat and Fresh Mint Sauce

• 1 lb. sole filets
• Flour for dusting
• 2 tbsp. olive oil
• 1 tbsp. butter or vegan butter
• 4 shallots, or 1 small onion, thinly diced
• 3/4 to 1 cup Mandarinquat slices, seeds removed, or sub with kumquats
• 1/3 cup dry white wine
• ¼ cup juice from the Mandarinquats
• 2 tbsp. lemon juice
• Zest of one lemon
• 1 tbsp. freshly minced mint
• 1 tbsp. butter

Slice your Mandarinquats over a cutting board reserving any juice. To the juice, squeeze additional fruits to make ¼ cup. It’s is not hard as they are rather juicy. Slice your shallots and assemble the rest of your ingredients.

Dry the filets, season with salt and pepper, and dust with flour. Heat a large skillet (not non-stick) over medium and add the olive oil and butter. Once hot and butter bubbles subside, add the fish, presentation (bone) side down and cook for about two minutes or until just starting to brown. Flip and cook another two minutes. If you overcook sole, or keep flipping and moving it, it will shred in the pan, so be careful; you’re not looking for a deep golden color here. Remove to a warm platter and tent.

To the pan add a bit more olive oil and the shallots and Mandarinquats. Let cook for a few minutes, with the shallots and fruit just starting to brown, then add the wine and the juices, scraping up any glaze from the pan. Simmer for a few minutes, then add the mint and butter. Remove from heat, and stir gently to melt the butter.

Pour over fish and serve!

Vegetarian Option:

You can substitute browned tempeh or pressed tofu for the sole, make the sauce exactly as for the fish. I made this with tempeh and it was quite tasty!

Sole with Mandarinquat and Fresh Mint Sauce

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