If you want to know more about Plated in general, click on over to my Plated Unboxing and Pricing post to get the run down.
First up on the menu was the Seared Pollock with Blood Orange, Olives, and Grapefruit Salad. Selma and I actually don’t eat a whole lot of seafood so we tried to order as many meals with fish as possible. And come on, who doesn’t love blood oranges, olives AND grapefruit all in one dish?
If you want to make this recipe at home, here is what you’ll need:
- 2 filets of pollock
- 3 cups arugula
- 1 shallot
- 8 oz. fennel
- 2 tbsp green olives
- 2 tbsp white wine
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 blood orange
- 1 grapefruit
- 1 tbsp butter
- Few sprigs of mint for garnish
- Salt and pepper
So this is what the dish looked like on their website. Pretty delicious looking, right? Our goal was to try and recreate this visual masterpiece as best we could.
On their website, they also list out all of the ingredients they send as well as things you will need on your end to cook the dish. Usually, the “what you’ll need” section is comprised of things you should already have in your kitchen, even if you’re a starving college student. For example, this dish only required oil, salt, and pepper which are things that 99.9% of people already have in their pantry.
For those who are calorie conscious, they even calculate those out for you.
Now onto the prep and cooking!
The instruction card walks you through step by step so it’s really hard to mess anything up.
And because everything is perfectly portioned out, you don’t need to count or measure anything.
Step 1: Prepare ingredients. This involves cutting and chopping everything you need.
Step 2: Roast the Fennel. Season the fennel with salt, pepper and olive oil and roast at 425 degrees for ~12 minutes.
Step 3: While the fennel is roasting, you can prepare the vinaigrette by whisking together the olive oil, cider vinegar, honey, salt and pepper.
Step 4: Cook your pollock. Wash and dry you filets with a paper towel and season with salt and pepper.
In a large pan over medium-high heat, pour in 1 tbsp of olive oil and sear the fish for ~4 min on each side (or until brown underneath).
Step 5: Making the sauce. After you have flipped you pollock, add in the white wine, shallots, olives and blood oranges and let everything reduce. Once the sauce has reduced, remove the fish from the pan, add in the butter and remove the pan from the heat.
Step 6: Putting everything together. Toss together your arugula, grapefruit and roasted fennel in the vinaigrette until everything is nice and evenly coated.
Then top your salad with the pollock and spoon over the sauce. Garnish with fresh mint and you’re all done!
The verdict: We thought that this worked better as a lunch dish than a dinner item so we actually made this for lunch. The fish was light, tender and flaky and all of the citrus really livened up the salad. The vinaigrette could have used a little more work (maybe some lemon juice?) but it wasn’t terrible by any means. Overall, we were rather pleased with the outcome but I’m not sure we would order it again.
Obviously, the results depends on the preparation and execution of the dish by non-professional chefs. But after all is said and done, I think we did a pretty good job following the recipe card. Some of the cooking times may be off by a few minutes but if you stick with the recipe suggestions and use a little common sense, you should be in the clear. Also, some of the ingredient measurements may have been modified so you can follow along at home (i.e. 1 packet = ~1 tbsp).
If you’re looking to try Plated, you can use this referral link to get 2 free plates on your first order!
And with that, thanks for reading and stay posted for our next plated meal!