As Austin’s food scene continues to mature and expand, so does its CPG (consumer packaged goods) food industry. More and more interesting locally-produced products can be found on the shelves in our markets. I’m on a quest to discover those products and how to use them at home. Recently, while browsing the meat case at Salt & Time on E. 7th Street, I discovered a jar of something that peaked my curiosity—a Citrus Herb Marinade made in-house.
Dan, one of Salt & Time’s friendly employees, gave me some suggestions on how to use the marinade thus beginning a week-long series of dishes I was able to experiment with and enjoy. I tried it on chicken breasts, pork chops, ribs and fish, all turning out fantastic that I went back to buy two more jars. Citrus is in season right now, so the marinade is unique, fresh and flavorful, so after browning whichever protein I decided to cook I used the same skillet to sauté leeks, using a couple of tablespoons of the marinade. The leeks caramelized nicely and made the perfect accompaniment to the chicken, pork and fish.
A little goes a long way and you can marinate several cuts with just one jar. Otherwise, you may end up doing what I did and going back for more.
2 6-oz Sea Bass filets, with skin on
2 leeks, white part only, thinly sliced
5 tbls Salt & Time Butcher Shop & Salumeria Citrus Herb Marinade
1 tbls butter
2 tbls olive oil
salt & pepper
Preheat oven to 325°. Place fish on plate and sprinkle with salt & pepper. Let sit at room temperature for 10 minutes. Spoon 2 tbls. of marinade over fish and let marinate for 15 minutes. (Any type of fish will work for this recipe.) Heat skillet to med-high heat. Add butter and oil and wait till butter stops sizzling. Sear fish, flesh side first, for 2 minutes or until lightly browned. Turn over and sear skin side for another 2 minutes. Transfer fish to oven-proof plate, spoon over one more tbls. of marinade, and bake for 7 minutes or until just cooked through.
Return skilled to med-low heat and add another tbls. of olive oil. Sauté sliced leeks for 4-5 minutes on low. Add more olive oil if needed. Spoon in another 2 tbls. of marinade and stir for another 1-2 minutes. Spoon leeks over baked fish and serve with roasted broccolini.