Monday, May 16, 2011


Kumquats' teeny, tiny size and bright orange rind make them impossibly cheerful!  Something this cute, I can't help but be infatuated!

I found this great analogy of a Kumquat & thought I would share it with you:

"Like everything in else in life, it’s all about expectations. Kumquats are deceptive. Their diminutive size and adorable appearance makes them seem harmless, but they sucker-punch you with an intensely tart citrus flavor. It's like expecting the sweetness of a gummy bear but getting the whallop of a Sour Patch Kid.

Cooking kumquats, however, mellows their acidity, making them a refreshingly tangy, citrusy compliment to seafood and tofu. Though many kumquat recipes are for desserts and jams, they also work well in savory dishes."


(Serves 2)
-1 shallot, thinly sliced
-1 tsp. olive oil
-1 tsp. grated fresh ginger
-½ cup seeded, thinly sliced kumquats
-½ fresh green jalapeno, diced
-½ cup orange juice or tangerine juice
-1 tsp. lime juice
-1 tsp. honey
-2 arctic char fillets ( or your choice of seafood)
-2 tsp. butter
-1 tsp. olive oil
-1-2 tsp. fresh cilantro, finely chopped
-1 tblsp. pistachios  

Combine juice, kumquats, shallot, ginger, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.

Pat arctic char dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet (I used cast iron) over medium-heat high, add 2 tsp. butter and 1 tsp. olive oil. Once melted and bubbly, add the char; cook for 2-3 minutes per side or until golden and browned.

Arrange char on a plate and top with kumquat sauce.  Sprinkle with chopped cilantro and pistachios.
We enjoyed ours with a side of roasted broccoli/zucchini and zested lemon.
ENJOY! Eat Well & Be Happy!

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