Kona Kampachi with Meyer Lemon-Thyme Butter

When we were kids I used to drive my brothers nuts singing the "Lemon Tree" song over and over again.

Lemon tree very pretty and the lemon flower is sweet

But the fruit of the poor lemon is impossible to eat.

Well not if it's a Meyer lemon. With their sweet-tart tang, they're bold enough to make you pucker slightly but sweet enough to eat a slice raw. That's because a Meyer lemon is a citrus hybrid -- a cross between a regular lemon and a sweet orange or a mandarin -- making it less acidic and much sweeter than regular lemons.

Meyer lemons are rotund and have a soft, thin rind that almost glows golden orange when fully ripe. Their flavor is quite complex with brush strokes of bright lemon, shades of tangy lime, and hints of sweet orange.

I buy my Meyer lemons at local farmers' markets, but fortunately most supermarkets carry them seasonally from December-April. Now's the time to buy them while they're at their peak.

Then cook them with some exceptionally flavorful Kona Kampachi,^® a sushi-grade Hawaiian yellowtail that is sustainably raised off the coast of Hawaii. Since it has no detectable levels of mercury and has high levels of Omega-3 fatty acids -- which have been linked to a reduced risk for cardiovascular disease -- Kona Kampachi is also healthy for you.

If you can't get to Hawaii to eat some Kona Kampachi, then consider buying some online from Kona Blue. I received my thick, snowy white, incredibly fresh fish fillets courtesy of Hannah.

Though it can be eaten raw, I quickly pan seared the fillets, which because of their high fat content, rendered the fish crispy on the outside and moist and flaky on the inside. Everyone knows that fish and citrus are beautiful together, but eating this succulent Kona Kampachi with browned, buttery Meyer lemons elevated this weeknight dinner to something truly special.

That's why I'm sending my Kona Kampachi with yellow Meyer lemons to Zorra of the beautiful Kochtopf for her International Women's Day event. Celebrate the economic, political and social achievements of women this year on March 8th by sending Zorra your yellow food submissions.

I still find myself singing the "Lemon Tree" song when I'm cooking with Meyer lemons, but since my brothers are in RI, now I drive only Jeff nuts.



Kona Kampachi with Meyer Lemon-Thyme Butter
Serves 2
Print recipe only here.

1 1/2 tablespoons butter
the flesh of 1/2 de-seeded Meyer lemon, minced until pulpy
1 teaspoon Meyer lemon zest
1 teaspoon orange zest
1 teaspoon fresh minced ginger
1 sprig of fresh thyme
salt and freshly ground black pepper, to taste

8 ounces Kona Kampachi fillets
2 teaspoons butter
2 teaspoons olive oil

1 Meyer lemon, thinly sliced
1/2 teaspoon butter or olive oil

Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.

For the fish, melt butter with olive oil in a large skillet over medium-high heat. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet. Cook fillets for 3-4 minutes, then flip once and cook an additional 2-3 minutes, or until opaque and slightly browned. If you'd like the fish more rare, then reduce the cooking time by half.

Meanwhile, melt 1/2 teaspoon of butter in a medium sized skillet over medium heat. Add a whole sliced Meyer lemon, and cook for about 1-2 minutes, flip once, and cook an additional 1 minute, or until lightly browned.

Melt remaining half of the citrus butter in the microwave or on the stove top and drizzle on top of the cooked fish before serving. Garnish with additional fresh thyme, if desired.

P.S. This morning I saw Jaime's comment mentioning Elly's (of elly says opa!) Eat to the Beat event. Elly's looking for your music-related recipes (by March 2nd), and this one seems just right, especially since I can't get the darned lyrics out of my head.

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Fuyu Part 2: Boneless Pork Chop with a Persimmon and Pomegranate Salsa

Last week I made a persimmon and date bread with super-ripe Hachiya persimmons. To be a fair and balanced blogger, today I've got a savory dish using Fuyu persimmons -- the rotund ones.

Firm Fuyus can be eaten like an apple; they taste like one too -- mildly sweet but with hints of cinnamon. Fuyu persimmons are ideal for savory dishes, such as salads and salsas, where they add color, flavor, and texture.

The first time I made this salsa, I used just persimmons and no onion, and I thought it needed a bit more splash. This time I added some savory scallions and tart pomegranate seeds. It was pleasingly splashier in both taste and presentation. This refreshing salsa pairs especially well with pork, though it would be good with roasted turkey, grilled lamb, or a mild white fish, such as mako shark (which Jeff had and loved last night).

I'm submitting this post to Kalyn of Kalyn's Kitchen, the founder and this week's host of the ever popular Weekend Herb Blogging. Persimmons aren't just pretty, they're nutritional powerhouses too--especially high in potassium, lutein (for ocular health), and lycopene (a cancer fighting antioxidant).


Boneless Pork Chops with
Persimmon and Pomegranate Salsa
Serves 4
Print recipe only here.

Salsa:
Makes about 1 1/4-1 1/2 cups

2 Fuyu persimmons, with the skins on, diced (about 1 heaping cup)
1/4 cup pomegranate seeds
2 Tbsp thinly sliced scallions
1 tsp fresh lime juice
1/2 tsp rice vinegar
1 tsp grated fresh ginger
1/8 tsp cayenne pepper
Salt, to taste
1/2 tsp fresh mint, finely chopped
1/2 tsp fresh basil, finely chopped

4 boneless pork chops
1 Tbsp olive oil
salt and pepper

For the salsa, place all ingredients from persimmons through salt in a medium size bowl. Stir until well combined. If serving within an hour, then add fresh basil and mint so the flavors will mingle. Otherwise, do not add the herbs (since they will turn brown) and place in a sealed container in the refrigerator for up to 3-4 hours. (Letting the salsa sit much longer makes it taste too astringent.)

Note: If you don't prefer the intensity of raw onions, then place the minced onions in a small-mesh colander and pour very hot or boiling water over them; drain and add to the salsa. This will remove some of their sting without sacrificing flavor.

For the pork, drizzle the olive oil on both sides of each chop and season with salt and pepper. Either grill the chops or cook on the stove top. Or for the best of both worlds, do what I did: use a grill pan on the stove top which creates those attractive sear marks but allows you to stay in the kitchen. Cook for about 5-6 minutes per side, or until well browned and cooked throughout.

Serving suggestion:
Place pork chops on top of cooked quinoa or couscous, then top with 1/4 of the salsa. Repeat with remaining 3 dishes. Garnish with additional herbs, if desired. A simple green salad with a light vinaigrette would be a nice accompaniment.

Reminder: Eat Christmas Cookies. Please check out the updated Eat Christmas Cookies post. There are several delicious treats there already. You have until December 24th to post, but try to submit by the 17th if possible so others can try your cookies. :) Click here for full details.

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