The sweetness of fruit piqued with the spice of chiles is a magical combination – and I bring them together every time I can. In this simple meal, a firm fleshed fish is marinated and cooked with Japanese chiles and tangerine juice and then finished with butter for an irresistible sauce – a perfect pair over Jalapeno Mashed Potatoes with a simple veggie stir-fry, or a fresh tossed salad with Ponzu (fat free Japanese dipping sauce) or Sesame Soy Dressing – enjoy!
4 Mahimahi, Cobia or another firm fleshed fillet, 6-8 oz each
Pinches of fine sea salt
Tony’s Taste of Tokyo Rub
1 cup freshly squeezed tangerine juice (or orange)
1.5 TBS fresh tangerine zest (or orange)
1 TBS Canola oil, as needed
4 TBS butter
Have your butcher skin and cut fish fillets into serving size pieces. Rinse and pat dry (making sure there are no scales left). Sprinkle with pinches of fine sea salt and sprinkle generously with the Taste of Tokyo Rub. Place fillets in a Ziploc bag. Combine fresh juice and zest, pour over seasoned fillets and marinate for at least 10, but not more than 60 minutes.
Heat a heavy 12-inch skillet over medium heat and add a drizzle of oil. Drain fillets for a few seconds and carefully add to heated pan – sear fillets skin-side up until fillet is 30% done, and then turn fillets over and add tangerine juice. Stir regularly and remove fish when it is 3/4 done. Continue to reduce sauce, and finish with a pat of butter off the heat. Serve over fillets. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
Jalapeno Mashed Potatoes
2 pounds Russet potatoes
1 tsp kosher salt
2 jalapenos
8 TBS (1 stick) butter, room temperature (to taste)
1.5 cups milk
pinch of sugar
low fat sour cream to taste
fine sea salt and white pepper to taste
1/4 cup chopped fresh chives
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, cover and reduce to a simmer, cooking until the potato falls easily from the fork when deeply pierced. Drain and rinse pot and potatoes in hot water. Skin if desired and place pot back onto warm stove to dry.
While the potatoes cook, simmer milk with a pinch of sugar and reduce by about 40% – stirring and scraping regularly with a silicone spatula.
Meanwhile, split jalapeños, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove and cool. Wearing gloves, skin jalapenos, mash and chop to a paste.
Mash or whip the hot potatoes, slowly stirring in the milk and butter. Add sour cream as needed to obtain the consistency you like. Add about 1/2 tsp of the jalapeno paste. Taste and adjust with salt, pepper and as much jalapeno as you like. Fold in chives and serve.
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