Orange Brownies

"Orange brownies" you say? Don't be deceived there is no chocolate here, but never fear, they are delicious.  Read on....

If I were to name this recipe, I would have called them Orange Bars, as they are quite similar to lemon bars, but with a different citrus flair. They are soft and chewy out of the oven and will keep well in an air tight container for about one or two days. Plus they smell amazing from the time you begin zesting your orange until you take them out of the oven and pop one into your mouth.

White Fish with Orange Balsamic Glaze

All I ever want to eat these days is fish. Or rather, the only meat-like substance that I've really really been craving is fish. And I'm not even pregnant- I can only imagine what kinds of cravings I'll have when I have a real excuse. I do, however, grow sick of eating salmon all the time. You can only eat salted-lemon-grilled-salmon so often before it starts to get boring (shocking I know). So let's mix it up a little with some orange rather than lemon, and a white fish, rather than pink.

This fish can be grilled or broiled. Being partial to the broiler (and the lack of mess it leaves behind), we chose to broil. But you may want to get in some grilling while the weather still allows!

White Fish with Orange Balsamic Glaze
Recipe adapted from SELF July 2007
Picture by Caroline

1/4 cup orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons orange zest
1 tablespoon brown sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 white fish fillets (such as red snapper, orange roughy or tilapia) about 6 oz each

1. Place first 9 ingredients in a large sealable plastic bag. Shake well.
   
2. Add fish and refrigerate 30 minutes to 1 hour. If grilling, remove steaks from marinade and pat dry with a paper towel. If broiling, simply remove, but don't pat dry.
   
3. If grilling, coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side. If broiling, place fish on foil-lined and greased baking dish (if you don't line the dish with foil, you will ruin your pan, I promise). Heat broiler to Hi and broil about 4 minutes per side.

One last thing- you may have noticed the "reactions" option you can click at the end of each post- a much easier way to comment on our recipes (though we do still love and appreciate comments). Please let us know what you think!

Orange Couscous

As tasty as this dish was, there's really not a whole lot to say about it. Take some couscous, mix in some freshly squeezed orange juice, and voila! A unique and delicious side dish, perfect for fish or a citrus-y chicken.

Orange Couscous
from Bon Appetit July 2008
Pictures by Caroline

2 cups water
5 to 6 tablespoons fresh orange juice, divided*
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

1. Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil.
   
2. Stir in couscous; cover and remove from heat.
   
3. Let stand until liquid is absorbed and couscous is tender, about 12 minutes.
   
4. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper

*I actually added several more tablespoons of orange juice. It resulted in stronger orange flavor, and helped to keep the couscous from getting too dry.