Wednesday, February 23, 2011

Weekday dinner: basa with blood orange mustard sauce

Alec originally sent me this link for an almond-crusted tilapia.  It sounded great and I wanted to make it, but I didn't have (nor did I want to buy) breadcrumbs, and while Mollie Stone's didn't have tilapia last Monday, basa was available.  I also had blood oranges from the tree at my parents' house, so I decided to turn a few of them into a sauce.

I supremed three oranges and roughly mashed the segments, then whisked in some Dijon mustard, a little red wine vinegar, and some sugar.  In fact, I forgot how strong Dijon mustard is, so I added too much of it, but the result was still pretty good when used judiciously.  The basa fillets, smeared thinly with mustard, were sauteed on both sides until opaque, then drizzled with the sauce and sprinkled with toasted almonds.  I served the fish with rice, broccoli and romanesco.