So, to finish out Rob Week, he gave me this very simple recipe. Well, it was originally even simpler, but I just had to add some orange to the honey. Let me tell you, don’t let the simplicity make you think this isn’t great. It is surprisingly delicious. Next time, I’ll get more fish because all of us wanted more! Rob’s recipe called for catfish, but since I couldn’t get it wild, I opted for wild flounder. This will work with any mild-flavored whitefish. I served this with braised collard greens with bacon, but you could include any simple veggie side. YUM!
- skinless wild whitefish fillets (such as flounder or cod) - 1 pound
- raw honey - 2 Tbsp, warmed to a liquid state
- orange - 1, zested
- freshly squeezed orange juice - 1/4 cup (from about 1/2 large orange)
- sea salt - to taste
- freshly ground black pepper - to taste
- coconut oil - 1 Tbsp
- Place fish in a large glass baking dish and season with salt and pepper.
- Combine honey and orange juice in a small bowl. Pour over fish.
- Warm oil in a large skillet over medium heat.
- Working in batches, place fish in pan. (Reserve marinade.) Cook for about 2-3 minutes, depending on the thickness of the fish. Carefully flip the fish and continue cooking until done, about 1-2 more minutes.
- Remove and keep warm until all of the fish is done.
- While fish cooks, transfer marinade to a small sauce pan. Bring to a rolling boil and continue boiling for 3 minutes.
- To serve, divide fish evenly among plates, drizzle with marinade, and garnish with orange zest. Great served with braised collard greens with bacon.