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I made this sauce tonight to go on grilled tuna steaks. It was delish. But the sauce is more than just for tuna steaks. It can work well on any 'heavier' sauteed fish (halibut, snapper, mahi mahi, that kinda fish ... but maybe not so good on, say, sole.) It can also work on pork or chicken. Pork chops or a pork tenderloin will particularly benefit from it. But it would also be real nice on sliced roast pork, fresh ham, any part of a baked chicken, and so on ....
First, get the zest from one blood orange. Then cut and juice that orange and three more. (You can substitute regular oranges, but it won't be quite as good. Good, to be sure, but not *as* good.) Set the juice and zest aside.
Dice a small onion or half a large onion. You want about a half cup. Set aside.
Heat 3 tablespoons of butter and saute the onions till about transparent. Add a tablespoon of flour and stir to make a weak, thin roux. Three to five minutes ought to do it.
Add the orange juice and about a haffa cup of *either* dry white wine or chicken stock.
Let this reduce by about half. Keep an eye on it so it doesn't catch and burn. Maybe 10 or 15 minutes.
Add the orange zest and salt and pepper to taste. Give it a stir or three and that's it.
The resulting sauce is neither thin nor thick. It will sit on whatever you put it on, but will run down the sides a bit and spread, but not across the plate to sully your spuds or veggies (which, with this sauce, would likely not mind at all being sullied). :)
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