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.

Results:

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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