I have an affinity for fish paired with fruit. Rockfish with Honey Poached Kumquats, Fennel and Olives is a recipe where savory meets sweet.
Can you believe I haven’t always been a fan of seafood? I didn’t grow up eating much seafood with the exception of dining at the occasional community fish fry. Which was always delicious of course. But it wasn’t until I was a young adult that I discovered how delicious and how versatile seafood can be.
In the early 90’s I moved to Louisiana and promptly fell in love with seafood. I admit, I was hesitant at first. But Cajun and Creole cuisine is typically huge in flavor and their seafood recipes are no exception. I cheerfully dined on assorted plates of pan cooked fish or shellfish that seemed to always be topped with fresh crawfish, crab or shrimp and then drizzled with an indulgent sauce or garnish of fruit. Who wouldn’t love fish prepared like this?
The savory and sweet pairings of seafood and fruit captured my food loving heart. So much that years later after culinary school, I launched into creating a selection of seafood recipes that include fruit, like this Rockfish with Honey Poached Kumquats, Fennel and Olives.
Walking through the market last week, I spotted a gorgeous selection California kumquats. They look like tiny oranges and have a big sweet-tart citrus flavor. I keep them on the kitchen counter for snacking but they’re also delicious honey poached and used in sweet or savory recipes.
For additional recipes using fruit I highly recommend Chef Laurie Pfalzer’s book, Simple Fruit.
These bright and cheerful little citrus make a lovely pairing with fresh rockfish or ling cod, sauteed fennel and Kalamata olives. In a pinch, I’ve also used black and green olives.
I recommend serving this with toasted couscous, farro, Einkorn berries or Basmati rice. However, it’s so delicious, sometimes I just serve it a la carte with a glass of my favorite white wine.
Rockfish with Honey Poached Kumquats, Fennel and Olives is a recipe filled with so much flavor, it’ll make a seafood lover out of the pickiest eater.
Enjoy the recipe and if you make it, I’d love to know how you liked it.
Also, check out my book The Oregon Farm Table Cookbook for additional seafood recipes that are paired with fruit. A few examples are my Halibut with Blueberry Ginger Salsa, Salmon Tacos with Pineapple and Fish Veronique (Fish with Tarragon and Grapes).
Sending you peace, love and light!