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.
This recipe is inspired by the familiar recipe of fish with fennel, oranges and olives. Instead of the traditional oranges or mandarins, I use seasonal kumquats.
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!
Karista
Rockfish with Honey Poached Kumquats, Fennel and Olives
Notes
This recipe is also lovely with grilled black cod or halibut. For a little more crust on the fish, after seasoning the fish with salt and pepper, dust it with a little cornstarch or flour, then shake and pan cook according to directions.
The honey poached Kumquats can be made a day in advance and held in a covered container in the refrigerator for about 3 days until needed.
Ingredients
- 1 ½ pounds rockfish, patted dry with paper towels
- 1-pint kumquats, sliced
- 1-2 cups water
- 1 cup honey
- 2 tablespoons extra virgin olive oil
- 2 fennel bulbs, trimmed and thin sliced
- 1 tablespoon chopped fresh parsley
- 2 teaspoons finely chopped garlic
- ½ -3/4 cup thick sliced or halved Kalamata olives, pitted and drained
- Salt and pepper to taste
Instructions
- Place the kumquats in a sauce pan over medium heat with 1 cup of water and 1 cup of honey, adding additional water to just cover the kumquats.
- Heat just until the liquid comes to a simmer and then turn down heat to low. Simmer on low for about 10 minutes or until the kumquats have softened but not falling apart.
- Remove the pan from the heat and strain the kumquats and set aside, reserving at least ½ cup of liquid.
- Add the liquid back into the pot and simmer on low until it has reduced by half. The liquid should have a syrup texture. You can make the kumquats a day in advance and hold in a lidded jar in the fridge until needed.
- In a skillet over medium heat add the olive oil. When the oil is hot but not smoking add the fennel. Cook the fennel until slightly tender and it starts to caramelize (about 5-8 minutes), adding a tablespoon or two of water to the pan for some steam.
- Then stir in the parsley and garlic and cook for 1 minute longer.
- Take the fennel off the heat and toss in the Kalamata olives and then season to taste with salt and pepper. Toss in ½ cup of the honeyed kumquats and then transfer mixture to a platter or divide among four plates.
- In a cast iron, fish pan or seasoned skillet over medium high heat, add 2 tablespoons of oil and 1 tablespoon butter or ghee. Season the fish with salt and pepper and when the oil is hot add the fish to the skillet.
- When the fish is lightly browned on the bottom, flip to the other side. Most rockfish will cook through within 4-5 minutes on each side.
- Place the cooked fish on top of the fennel, kumquat and olive mixture. Garnish with extra chopped parsley, a few more kumquats and a drizzle of the kumquat reduction. Serve immediately.
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