Friday, June 11, 2010

Simple Suppers: Seared Albacore With Jalapeno Tarragon Vinaigrette

Divas, I'm back with another great Simple Suppers recipe!  I whipped this one up the other night for Kuzak after he came home from work.  First, I quickly seared a beautiful piece of Albacore, a fish from the tuna family, I'd picked up at Sunday's farmers market, then I made a quick vinaigrette by pureeing jalapeno, tarragon, spring onion with olive oil and lemon juice.  The result?  A delicious, healthy dinner!  I love spicy peppers with fish, and the tarragon added great flavor.

To complete my meal, I served the fish over brown rice (quinoa would be great, too) and with steamed yellow beans from the market tossed with olive oil and tarrgon.  So give this one a shot--I promise you'll love it!

Seared Albacore With Jalapeno Tarragon Vinaigrette
Serves 2 people
Cooking time: 15 minutes

.75 ounces fresh albacore
2 tablespoons grapessed or canola oil
1 teaspoon ground cumin
salt and pepper

1 jalapeno, seeded
2 spring onions, green parts chopped and white parts reserved
juice of 1 lemon
1 tablespoon fresh tarragon
2 tablespoons extra virgin olive oil
salt and pepper

To make the vinaigrette, place the jalapeno, spring onions, lemon juice, tarragon and olive oil in a food processor or blender.  Puree until smooth.  Add more olive oil as needed to reach desired consistency.  Season to taste with salt and pepper.  Set aside. 

To sear the albacore, salt and pepper both sides and rub with the cumin.  Heat the grapeseed or canola oil in a saute pan over high heat.  Once the pan is almost smoking, add the albacore and quickly sear it on both sides, leaving the center raw (about 1-2 minutes each side, depending on thickness).  Remove from heat and allow to rest for 5 minutes.

To plate, slice the albacore into thin pieces.  Arrange them on a plate, and spoon the vinaigrette onto the fish.  Top with the chopped spring onion.  Enjoy!

Source For Ingredients
fresh albacore, organic spring onions, organic lemons from Hollywood Farmers Market

jalapeno, organic ground cumin and organic tarragon from Whole Foods

Wine Pairing
With this light, spicy summer dish, we paired a bottle of Auteur Durrell Chardonnay, 2008.  A fabulous wine from one of our favorite producers, this wine was verging on gold in the glass, with great minerality and citrus notes, and lingered on the tongue with a hint of lemon.  It paired excellently with the spice of this dish and the the lemon flavors highlighted the fresh fish.  A well-crafted example of Sonoma Coast Chardonnay--I only wish we had many more bottles!

Click here for Auteur!

1 comment:

  1. This looks great! I love seared tuna. We need to hang out soon and I want to hear about your NYC trip. xoxo