White Cauliflower
Blood Oranges
Black Cod

This week's vegetable box from SLO Veg contains lots of citrus, strawberries and even a fresh baked baguette!

Red-Leaf Lettuce makes a lovely bed for Blood Orange segments

Sounds very colorful, doesn't it? Well, it all plays a part in tonight's dinner menu. We received our now bi-weekly vegetable box of fresh produce from SLO Veg. The box contained about a dozen small blood oranges that are almost black-looking when you cut the orange in half. I made a marinade for the fish using juice from the oranges, soy sauce and rice vinegar. The recipe originated on the SLO Fresh Catch website from the Dec 10, 2013 entry, but I decided a dash of blood orange juice would spice it up a little bit. I also added a bit of grated fresh ginger and diced garlic and let it all soak into the fish for about an hour and a half before cooking it. The blood oranges also garnished our green salads made from a bunch of fresh curly red-leaf lettuce. The side vegetable accompanying our dinner tonight is cauliflower doushed in turmeric and ginger and roasted in the oven. Everything is going to be very orangey, either in flavor or in color.

Here is the link to SLO Fresh Catch recipes:

Black Cod filets in marinade

http://www.slofreshcatch.com/website-was-down-but-were-back-now-december-10-12-2013-black-cod-caught-by-captain-hackelman-cooked-with-green-onions-and-ginger/

December 10-12 2013 Black Cod Caught by Captain Hackelman Cooked with Green Onions and Ginger

Posted on by margie on December 10th, 2013 | 0 Comments »

Serves four

3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons fresh ginger, finely grated
4 (6 -8 ounce) cod fish fillets, skinless
coarse salt
fresh ground pepper
6 green onions, green tops only

Directions:

In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture.
Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6-8 minutes.
Meanwhile, cut green parts of scallions into 3 inch lengths; thinly slice lengthwise. Scatter over fish; cook, covered, until fish is opaque throughout and scallions are just wilted, about 2 minutes