CityView Magazine

26 | July/August 2016 Citrus-Grilled SeaBass, Summer Salsa & Cilantro Rice Ingredients: Diced red onion (about 1 cup) 2 diced mangoes 1-2 finely diced jalapeños (leave pith or seeds for heat based on preference) Fresh, fine-chopped cilantro (you'll need lots) 2-3 limes Fresh squeezed orange juice Kosher salt and fresh ground pepper 2 large, thick filets of Sea Bass (Or any thick, buttery fish) Blackening seasoning Olive oil 2-3 large oranges, thick sliced into discs Cooked rice (Hutch prefers Jasmine rice.) Salsa: Combine first four ingredients and about ½ cup of chopped cilantro in mixing bowl. Add about teaspoon of lime zest and the juice of 1 ½ limes. Salt and pepper to taste. Slowly add and stir in splashes of fresh OJ (if at all) until desired sweetness and citrus taste is reached. Chill in fridge. You can add a small bit of honey if mango is not ripe or sweet enough. Fish: Combine some olive oil and fresh chopped cilantro in a small bowl and set aside. Dust fish filets with blackening seasoning and salt on all sides. Oil the grill grate over medium high heat and lay out discs of orange slices over hot part of grill, overlapping each other slightly. Place fish filets on top of orange slices and brush with cilantro oil. Cover and grill at medium- high; make sure the grill vents are open. Grilling over oranges should flavor the fish and keep it from scorching by the coals. Grill for about 6-8 minutes. Use tongs to flip fish back onto orange slices and brush with cilantro oil. Grill until desired doneness: about 4-6 minutes, depending on the thickness of fish. Do not overcook. Fish (after resting tented with foil for a few minutes) should flake off in large, oily, buttery pieces. Rice: After rice is cooked and cooled slightly, using a fork toss in some chopped cilantro, little bit of lime juice, and salt and pepper. Spoon salsa over fish and serve over rice. Drink Pairing: Neighborhood-Watch Moscow Mule In a copper Mule cup, combine two lime wedges, several mint sprigs, and some ice. Muddle. Fill cup with crushed ice. Fill 2/3 up with Tito's vodka. Finish filling cup with your favorite ginger beer (Fever-Tree, Barritt's and Reed's are available in Fayetteville). Stir very well. CV Hilton (Hutch) Hutchens of Hutchens Law Firm "To be honest, a refreshing Moscow Mule is usually best to sip while cooking and grilling. Your favorite white wine would be best with the meal, but the Mule, recipe below, compliments the dish too." "I don't really keep actual recipes, so any measurements or cooking times are complete guesses." "Grilling over oranges should flavor the fish and keep it from scorching by the coals."

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