Campfire Cooking: Streamside with The Wild Chef

Citrus-Glazed Fish with Worcestershire-Pecan Rice

Chef Danny Trace of Houston devised this killer recipe for Gulf redfish, but any fish benefits from it. Use a sharp chef’s knife to peel the citrus—slice off the ends of each piece of fruit, stand upright on a cut side, and slice away the colored peels and white pith, following the contour of the fruit. Then, use your knife to quarter the fruit, picking out any seeds, or cut between the membranes to release each segment.

GLAZE
1          each blood orange, navel orange, and
lemon, peeled, seeded, and quartered
2          tablespoons minced shallot
1½ cups (12 fl oz, 375 ml) agave syrup or honey
1          cup (8 fl oz, 250 ml) distilled white vinegar
½         cup (4 fl oz, 125 ml) tequila
WORCESTERSHIRE-PECAN RICE
1          tablespoon unsalted butter
2          tablespoons minced garlic
¾         cup (3 oz, 90 g) chopped onion
¾         cup (3½ oz, 105 g) each chopped green and red bell peppers
½         cup (4 fl oz, 125 ml) Worcestershire sauce
2          cups (14 oz, 440 g) long-grain rice
3          bay leaves
Salt and freshly ground black pepper
1½      cups (6 oz, 185 g) pecan halves or pieces, lightly toasted
REMAINING INGREDIENTS
1          each blood orange, navel orange,
and lemon, peeled and segmented
About 4 oz (125 g) baby arugula
12        cherry tomatoes, halved
About 3 tablespoons Steen’s sugarcane
vinegar (optional)
4          red snapper fillets (or other tender white
fish), about 8 oz (250 g) each
2          tablespoons vegetable oil

About The Author

Jonathan Miles brings us the best recipes, techniques, and tools from his hugely popular “Wild Chef” column (in Field & Stream Magazine), along with new content for every game lover and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen. Wild Chef is on bookshelves now at your favorite retailer.

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