Saturday, September 25, 2010

Pan-Fried Grey Trigger Fish with Carrot Cumin Potage

The deadline to enter our Quickies Morning, Noon, and Night Cocktail Challenge has been moved back.  Please send in your entries by Monday September 27, 2010.  We will then announce the winner and post the round-up on Tuesday September 28. 2010.

A few more days for your challenge, if you choose to accept it, is to create your sexiest drink, alcoholic or non alcoholic.

The prize is the marvelous cookbook Quickies: Morning, Noon, and Night by the lovely Denise Fletcher.

First off, this week two of my favorite foodie friends took their hands at recreating some of LC's dishes.  Huge honorThank you Tanantha and Jessie!  Please hop on over to their blogs and check out these clever creative cooks.

Tanantha from I Just Love My Apron deconstructed and elevated the Catfish with Black Beans into a awesome sandwich.

Jessie from The Happiness in Health reinvented the Tostone with Braised Chicken Dish.  She made it Lawyer friendly with chicken breast instead of my usual chicken thigh.

Creative people who push food in different directions inspires me as a cook.

Welcome to Fresh Fish Saturday

Marco Pierre White likes to say that “We are in a world of refinement, not invention; all the greatest dishes have been done.” I agree with this sentiment. Whatever you think you are inventing, trust me, someone somewhere has already made it, or at the very least a version of it. I would personally like to thank whoever decided to put together carrots, cumin and oranges because it is a natural match.

Here I am continuing to make good use of this fresh Grey Trigger Fish pairing it with a carrot potage seasoned with cumin and oranges.

Raisins softened in hot orange juice & Grand Mariner add a nice compliment to the potage.


Thinly Sliced Yukon Gold Pedestal

Carrot Cumin Potage

Grand Mariner Raisins & Cilantro

Pan-Fried Grey Trigger Fish

Orange Zest & Creme Fraiche

Pan-fried Grey Trigger Fish with Carrot Cumin Potage

For the Carrot Cumin Potage
¾ lb carrots – peeled & sliced thin on a mandoline
¼ lb Yukon gold potato – peeled & sliced thin on a mandoline
2 garlic cloves – minced
1 shallot - minced
2 tbs olive oil
1 quart veggie stock
½ tbs whole cumin seeds
1 cup fresh squeezed orange juice
Sea salt

In a cold, dry sauté pan, add the ½ tbs whole cumin seeds. Place over medium-heat and gradually toast the seeds. When fragrant, take off the heat. Grind in a coffee grinder to a fine ground.

In a saucepot, warm the olive oil over medium heat. Add the carrots and potatoes toss well in the oil. Cook for 2 minutes. Add the garlic and ground cumin stir to combine. Add the veggie stock and bring to boil. Reduce to simmer. Cover with a parchment lid and simmer for 20 minutes.

In a small saucepan, bring the orange juice to boil. Turn the heat to low. Reduce the juice for about 25 minutes. The consistency should be syrupy. DO NOT ALLOW TO STICK OR BURN.

Pour the reduced orange juice into the potage. Simmer for 8 minutes. Blend well using an immersion blender. Strain through a fine mesh strainer. Check for seasoning.

For the Grand Mariner Raisins: 
1 cup raisins
2 cup orange juice
1 shot Grand Mariner

In a small saucepan, bring the orange juice and Grand Mariner to the boil.  In a glass bowl, add the raisins.  Pour boiling orange juice mix over raisins.  Let soak for 1 hour.  Drain and serve.

For the Grey Trigger Fish:
Grey Trigger Fish fillets
Wondra flour
Whole eggs
Italian bread crumbs
Canola oil
Sea salt

Remove the fish from the fridge 30 minutes prior to cooking. Set up a wire rack over paper towels.

Set up your breading station. In 3 three separate bowls, Wondra flour, beaten eggs, Italian bread crumbs.

In a heavy bottom frying pan heat ½ inch canola oil over medium-high heat.

Take the fish on down the line…dredge in Wondra flour, shake off excess, dip into the eggs, and then the Italian bread crumbs.

Test the temperature of the oil. Sprinkle some Wondra flour into the oil. It better bubble up quick, if not it’s not hot enough. Fry the fish on both sides to a golden brown. Remove to the wire rack. Season with sea salt.

That’s it for now…till we exchange a few words again…Peace!


  1. A wonderful creation! I love the color of the Carrot Cumin Potage! And love those raisins :) The pictures turned out terrific!

  2. i totally agree, no matter what dish we create, someone, somewhere has already created a like version of it. whether this is a recreated version of this dish or not, this is the first of it's kind that i've seen and i absolutely love it. it has everything a dish should have: great presentation, beautiful colours, different textures to please the palate, and i'm sure extraordinary taste and smell! love this dish, Lazaro! hope you have a great weekend.

  3. a marnier soaked raisins? i can only imagine a burst of flavors coming from that. You always make great fish dishes. I wish i was as skillfull as yours... U

  4. What nice Lazaro! I love the Carrots colour! and the raisins! look nice! gloria

  5. I came from Jessie's glad I found yours! You are such a creative, fun, ingenius cook, and I look forward to gaining more fantastic inspirations from you! :D

  6. Your talent should be fully expressed in a restaurant kitchen Lazaro, not just on a food blog. Hopefully this will one day become a reality.

    Lovely dish as always - the colour of the potage is beyond beautiful. The fish is done to perfection and the garnish of macerated raisins is truly inspired!

  7. Very nice Lazaro. Grand Marnier makes everything better.

    I never thought of plumping raisins in hot orange juice and liqueur. Sounds so much more tasty than hot water, doesn't it? I'll definitely give that a try the next time a recipe calls for raisins. Now THAT'S what I call a refinement.

  8. Why have I never tried the carrot/cumin/orange combination? It sounds fantastic! All of the colors in this dish are so vibrant. A picture perfect plate.

  9. What a great mix of flavors! It looks delicious with its wonderful presentation!

  10. I am so impressed! My birthday is this week and my hubby plans to "surprise" me with a birthday meal (hopefully not his infamous eggs, lol!)...I think I'm going to print out this recipe and leave it in plain sight! :)

  11. If it's possible, I think your composed fish dishes just keep getting better- love the flavor combination and colors, congratulations:)

  12. wow...this time you really pushed it over the top!! I absolutely love that carrot potage, and the the trigger fish is just perfection on a plate!
    the combination of flavors and textures are a symphony to me.....thank you so much for sharing this wonderful creation!

  13. What a unique and tasty looking dish you've created! I love the idea of the soaked raisins. I'm certain that adds a delicious and complex flavor to really compliment the fish. Yum!

  14. LC beautiful food as always! I love the series of photos :)

  15. It's true that whenever you think of a great recipe, you only need to look on the Internet to find someone's got there before you. Talking of refinement, what beautiful photos of an amazing dish - so elegant and I love the flavours you're put together.

  16. That's such a beautiful dish. Would be perfect for me in this cold weather. Looks healthy and delicious...mmm

  17. The color of your lovely thick soup is beautiful and sets of the trigger fish perfectly. Clever to use Grand Mariner for the raisins; I've used brandy but those orange flavors would be marvelous in the soup.

  18. I'm not familiar with trigger fish but would LOVE to be introduced. This looks delicious!!!!!


  19. Thanks for the mention Laz! You're an inspiration.
    I now come to think of Marco's statement that it's so true. I feel silly used to think that I "invented" something. The flavor is there and we just discovered or rediscover it.

    What a great combination of the soup and trigger fish! You can really make fish to an exceptional fish dish Laz!

  20. Looks excellent! What an honor that so many folks are recreating your dishes.

  21. I came over from Denise's link! Thks for the initiative for the joint challenge & I've already submitted mine :)

    Great blog & love this potage :) It's so colourful! I'm following u now & looking fwd to sharing!

  22. I love the plating! It's colorful and suited for Fall. :)

    Wonderful as always!

  23. I love all the steps, you photographed them well. The orange is so striking.

  24. What a beautiful presentation! I think cumin is one of my all-time favorite spices :) I love how bright orange this dish is, with the added orange of the zest too. So pretty!

  25. What a beautiful, yet simple meal with very complex flavours! you ARE the man!

  26. As much as I want to dig in, this is a work of art you presented me. Looks incredible. What a thing of beauty. Oh - I'd hesitate only about 30 seconds or so and then my curiosity would get the best of me.

  27. What nice Lazaro! I love the Carrots colour! and the raisins! look nice! gloria


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