I have taken a little break from this space in order properly plan for 2018. But I am back with a gorgeous little gem of a recipe just in time for Valentine’s Day. With citrus season still in full swing, I wanted to photograph a recipe with one of my absolute favorites, the blood orange. Among mother nature’s many beauties, the blood orange is surely her most unabashed. Gorgeously bold in both flavor and pigment, I still remember my wonderment the first time I peeled open one of these. In addition to the typical citrus tang and bitter, there is also a distinct raspberry sweetness that is wholly unique to blood oranges. Each segment is a rainbow gradient of orange-veined to ruby, to vermilion, to vivid crimson, and sometimes even nearly black. All this vivid color isn’t just for looks either, these pigments actually mean that the blood orange contains higher amounts of antioxidants than other oranges.
In order to properly showcase the blood orange, I am doing a carpaccio with barramundi, a delicately clean flavored fish. As with all carpaccio, no cooking is required. We rely simply on the acid in the citrus fruits, here lime and blood orange, to gently ‘cook’ the fish. This is one of my absolute favorite methods to eat fish, allowing the natural tenderness of the fish shine through. To the citrus juice, I added a bit of heat with some thai chilies, funk and salt with fish sauce, additional zing comes from rosé wine, and finally four fragrant herbs.