I have taken a little break from this space in order properly plan for 2018. But I am back with a gorgeous little gem of a recipe just in time for Valentine’s Day. With citrus season still in full swing, I wanted to photograph a recipe with one of my absolute favorites, the blood orange. Among mother nature’s many beauties, the blood orange is surely her most unabashed. Gorgeously bold in both flavor and pigment, I still remember my wonderment the first time I peeled open one of these. In addition to the typical citrus tang and bitter, there is also a distinct raspberry sweetness that is wholly unique to blood oranges. Each segment is a rainbow gradient of orange-veined to ruby, to vermilion, to vivid crimson, and sometimes even nearly black. All this vivid color isn’t just for looks either, these pigments actually mean that the blood orange contains higher amounts of antioxidants than other oranges.

In order to properly showcase the blood orange, I am doing a carpaccio with barramundi, a delicately clean flavored fish. As with all carpaccio, no cooking is required. We rely simply on the acid in the citrus fruits, here lime and blood orange, to gently ‘cook’ the fish. This is one of my absolute favorite methods to eat fish, allowing the natural tenderness of the fish shine through. To the citrus juice, I added a bit of heat with some thai chilies, funk and salt with fish sauce, additional zing comes from rosé wine, and finally four fragrant herbs.

This is one in a series of recipes with barramundi fish in partnership with Australis Barramundi. To see more tasty recipes, click the links below!

North African Fish Cakes in a Chermoula Tomato Sauce
Creole Courtbouillon
Barramundi Fish Ssam 

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B L O O D  O R A N G E  B A R R A M U N D I  C A R P A C C I O

1 to 2 thai chilies, minced (depending on heat preference)
1 tablespoon shallots, thinly sliced into rounds
3 tablespoons rosé wine
4 teaspoons blood orange juice
2 teaspoons lime juice
1 teaspoon fish sauce
28-ounce fillets skinless barramundi, thinly sliced
2 blood oranges, segmented
extra-virgin olive oil
Mint, basil, tarragon, cilantro for garnish

Combine, the first 6 ingredients, mix well. Add the fish and orange segments, allow to marinate in the fridge for at least 30 minutes.

Drizzle with olive oil and serve with a few sprigs of each of the fresh herbs as garnish and glasses of rosé wine

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This post was done in collaboration with Australis Barramundi. All opinions expressed here are my own.

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