A few nights ago, I threw together this quick salad so that I could open my package of Nudo Olive Oils and sample them. I had just returned home from shopping at Nugget Market, and had picked up a few blood oranges. I was particularly interested in trying the Mandarin variety of Nudo (produced with mandarins from Southern Italy which are harvested right off the tree and into their olive press).
1/2 avocado, chopped
1/4 red onion, rough chopped
1 blood orange
1 1/2 Tbs Nudo Mandarin Olive Oil
pinch sea salt
Peel the mandarin orange and slice it widthwise. Rough chop 1/4 of an onion (so that the pieces with collect on a bite-full of salad). Place the slices of blood orange on a plate, and arrange pieces of onion over the slices. Then place some chopped avocado over the orange/onion duo. Then salt the plate and drizzle with the Nudo Mandarin Olive Oil.
About Nudo Italia:
Nudo means ‘naked’ in Italian. The company was named Nudo because they only wanted to sell simple, pure products with no pesticides, additives or modifications.
Other varieties of Nudo include Olive Oil Stone Ground with Garlic, Olive Oil Stone Ground with Basil, Olive Oil with Lemon, Olive Oil Stone Ground with Fresh Mint, Olive Oil with Thyme, Olive Oil First Cold Pressed, and Olive Oil with Chillies. The oils are sold separately or as a part of different gift sets.
The most unique gift on their site, however, is the option to “adopt” an olive tree for yourself or someone else. You can also choose the grove from which the tree will grow and your oil will derive, and the delivery method in which your oils will arrive. The cost? $49 for 3- 500 mL (16.9 fl.oz) tins. For more information about tree adoption, you can click here.
Today’s recipe is from The New York Times Wine Club website and was brought to you by the makers of Tazah Extra Virgin Olive Oil. We were introduced to Tazah at the Winter Fancy Food Show in San Francisco. Andy coordinated the product sample at the show, picked the monkfish recipe, and even prepared it for us. I didn’t have to do anything but smile and pose with the bottle of Tazah Extra Virgin Olive Oil. Sometimes I have it pretty easy. The recipe is fantastic and Tazah Extra Virgin Olive Oil is versatile enough to use in a recipe and also use in a salad dressing (which we also did the very same evening).
One of the photos is the monkfish with the marinade, and the finished plate includes one of our favorite sides: parsnip chips, sautéed eggplant (both prepared with Tazah Extra Virgin Olive Oil, and a garnish of kiwi. I was really impressed with Andy’s cooking (he’s above average to start, especially when preparing meat, but this time was a real treat!!). The meal turned out so great! The flavor component that is key is the orange zest. It really amplifies the flavor of the sauce.
To make this recipe completely paleo you can use coconut aminos in place of the soy sauce.
Grilled Monkfish Medallions with Mustard
3 tablespoons Dijon mustard
1/3 cup orange juice
1 teaspoon soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 thick slices of monkfish, each about 6 ounces
1 medium onion, finely chopped
Grated zest of 1 orange
Combine the mustard, orange juice and soy sauce with 1 tablespoon of the olive oil. Beat well. Season to taste with salt and pepper.
Place monkfish in a glass or ceramic dish and pour 6 tablespoons of mustard mixture over fish, turning each piece to coat both sides. Set aside at room temperature.
Preheat a grill or broiler.
While the grill is preheating, place the remaining olive oil in a small skillet over medium heat. Add the onion and sauté until golden. Stir in the grated orange zest and the remaining mustard mixture. Remove from the heat and set aside.
Grill or broil the monkfish 3 to 4 minutes on each side, until lightly browned. Briefly reheat the sauce to a simmer, stir it and spoon it over the fish.
For more information on Tazah, you can call (323) 664-8956 and find them on Facebook here.