Recipes Nugget Markets Signature Recipes
Satsuma Tangerine & Orange Roughy Tartare
- Prep time
- 30 minutes PT30M
- Cook time
- 15-20 minutes "resting time" PT20M
- Yield
- Serves 4
- Difficulty
Ingredients
- 4 Satsuma tangerines
- 1 lb. Orange Roughy*
- 3 tablespoons lemon juice
- 1 tablespoon serrano chili, sliced thin
- 1 tablespoon Fresno chili, sliced thin
- 2 tablespoons mint, chiffonade
- 1 tablespoon cilantro, chiffonade
- 1 teaspoon fresh ginger, minced fine
- 1 teaspoon lemongrass, minced fine
- 1 tablespoon kosher or sea salt
- *Halibut or Ahi Tuna may be substituted for Orange Roughy
Preparation
Slice top quarter off each Satsuma. Remove zest from top quarter, mince fine and squeeze tops for juice; reserve juice and zest, discard tops.
With a paring knife, carefully cut around inside circumference of Satsuma (be careful not to pierce the bottom), then scoop out the flesh to create an empty bowl for service.
Squeeze enough of the reserved flesh to yield ¼ cup juice; cut remaining flesh into cubes.
Rinse Orange Roughy and pat dry. Trim away dark meat and discard. Cut fish to a medium-sized dice.
Combine fish with reserved Satsuma flesh, juice, zest and remaining ingredients; gently toss together, cover and refrigerate for 15-20 minutes.
Divide tartare evenly among Satsuma serving cups and garnish with sprigs of fresh mint and cilantro; serve immediately.
Techniques used in this recipe:
- chiffonade
-
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
- dice
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- mince
- mince: to chop into very small pieces.
Glossary:
- chili/chile
-
The fruit of certain types of capsicum peppers (not related to black pepper), used fresh, dried, or smoked as a seasoning. Chiles come in many types (for example, jalapeno, chipotle, poblano, scotch bonnet) and varying degrees of spiciness.
- mint
-
There are many varieties of mint; commercially, peppermint and spearmint are the most popular. Peppermint is bright green, sharply pungent, and the stems are lightly tinged with purple. Spearmint is more delicate in fragrance, and its color is a uniform, light grayish green.
Peppermint is used in many appetizers, salads, sauces (mint sauce for lamb), vegetables, desserts, and beverages.
Spearmint is most often found in salads, fruit (salads, cocktails, pears, melons) and fruit syrups, desserts and beverages.
Both varieties of mint are often used as ingredients in many cocktails. In the last several years we've seen a resurgence in popularity of mixed drinks mint is used in the Mint Julep, the Mojito and a variety of other cocktails.
- paring knife
-
A short knife used for paring and trimming fruits and vegetables; its blade is usually 2 to 4 inches long.
- zest
-
Colored part of the peel of citrus fruit which contains flavorful oils.
Pair with
-
Riesling
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.
-
Viognier
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
-
Sauvignon/Fume Blanc
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
-
Champagne
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.
-
Mimosa
A classic cocktail made with Champagne or sparkling wine and orange juice.
