Friday, April 22, 2011

Fancy Schmancy

Sometimes I'm too ambitious for my own good. The other day, I decided to make some mahi mahi for dinner. Because we had a couple of oranges and ripe avocados, my original idea was to make a pretty orange-and-green salsa-like topping for the fish. And then I noticed that we had a handful of cloves of black garlic and mmm...wouldn't that taste good?

Unfortunately, black garlic + citrus + avocado = ugly.

I cut the orange into supremes, something that always gives me trouble. I can usually get three or four slices cut before the whole fruit collapses in my hand, making the remaining slices impossible to remove whole. The avocado was a bit too soft, so rather than nice cubes, I had ones that were a bit smooshy on the edges. And unfortunately, the black garlic lent its blackness to the mix, almost like a jolt of squid ink. Oops! Rather than a broken orange/pasty avocado/black stuff salsa, I mashed it all into a guacamole...which was a more uniform army-green color.

Very ugly, but also very delicious. I'd eat this slop again in a heartbeat!

The guac in this pic has been color-enhanced for your protection.

Citrus Guacamole

2 navel oranges
5 cloves black garlic
2 ripe Haas avocados
juice of half a lime
1 scallion, green and white parts, chopped
salt and pepper

Slice bottom end off orange. Hold it, cut side down, on a cutting board and with a very sharp knife, slice off the skin and pith, leaving only the flesh. Pick up the orange and cut out slices between the membranes, placing orange "meat" in a bowl. After removing all of the "meat" of the orange, squeeze out the remaining juice from the leftover pulp into the bowl over the segments. Repeat with second orange.

Mince the black garlic as well as you can (the stuff is super-sticky) and add to oranges and juice in bowl

Cut avocados in half, twist out pit, and scoop out the flesh with a spoon into the bowl with the orange and garlic. Mash well. Add lime juice, scallions, and salt and pepper to taste.

It's not pretty, but it tastes damn good.
If you're curious about the other elements in the photo, the mahi (broiled simply with salt and pepper and a dash of olive oil) is atop a bed of Trader Joe's brown fried rice with mushrooms, with the addition of a bit of napa cabbage and turkey bacon. Drizzled on the plate is a bit of cilantro oil made by whizzing cilantro in a blender with canola oil and straining out the solids. More turkey bacon was used as garnish, as were fresh chives from the garden.

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