Red currantly gorgeous

There are times in my life when I have to take a step back and say, “Wow, what did it take to make something that pretty happen through a random DNA combo?”  Whether you’re the type of person who respects the coincidence that evolved those attractive little molecules together or whether you believe that a higher power had to be behind it (or a little of both) doesn’t matter that much to me – the bottom line is that it’s cool when it happens.

I was left with no choice but to respect nature this week when I came across these little beauties at a fruit stand at the end of my street:

 You may be thinking that my photography is getting better, and yes, I did just buy myself a great book about food photography, but having hot subject matter sure does help.

Work it, currants, work it.

We had just gorged on meat at the cottage for a week which left me with a hankering for fish.  When I googled “currants,” and “fish,” I found this website, which is what I based my recipe on, although I thought that a balsamic reduction would make things more interesting, so I combined the two and came up with this.  I’ll describe what I did, but if you’re going to make it please keep reading for my recommendations at the end.

Red currant balsamic reduction over tilapia (makes enough sauce to serve 4)

  • 1C+1 small handful red currants, picked from their little grape-like stems
  • 1/2C water
  • 1/2C honey
  • 1/2C balsamic vinegar
  • 2 filets tilapia
  • 2Tbsp olive oil
  • Salt & pepper
  • 2 green onions, chopped

Directions:  Preheat oven to 400.  Prepare a baking sheet with foil.  Brush both sides of the tilapia with olive oil and add salt & pepper.  Roast for about 20 minutes, until fish is just opaque.  Meanwhile combine 1C currants (reserving small handful), water and honey in medium saucepan and bring to a boil.  Reduce heat and simmer, 10 minutes.  Add vinegar and simmer a further 10 minutes over low heat.  Strain through a cheesecloth.  Add green onions and cook briefly.  Pour over fish, sprinkle with reserved currants, and serve.


This recipe tasted delicious.  The currant flavour was tart, almost like pomegranate, and it worked perfectly with the fish (I also poured it over a crab cake accompaniment that I bought from our new fish market).  It was important to strain the seeds out because each little currant nugget contained a bunch and I think it might have soured the sauce if too many were added.  The problem with this recipe was that my sauce was too runny.  If making it again I would switch the honey for a few heaping tablespoons of brown sugar and reduce the water.  I also might add fresh chopped rosemary when I added the green onions.

Rating:  3 Yums, with potential for 4 if you can thicken the sauce.  Let me know if you succeed!

By the way, after I made this recipe I noticed that there were currants in my favourite art piece which hangs near our family room.  Told you they were pretty!  And now for a relationship tip: always buy art when your partner isn’t with you because then they’ll have no opportunity to disagree with your taste.




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