3 lbs potatoes (I used Russet)
salt and Cayenne
1.5 lbs salmon (.75 lbs for each person; you could use literally any other kind of fish, except maybe tuna. Tuna might be a bit meaty for this)
1 tbsp fresh grated ginger
zest from 1 lemon, plus just from that very same lemon
zest and juice from 1 orange
1/2 tsp salt
1 tsp Cayenne (maybe cut down on this? I like it spicy!
1 navel orange
1 blood orange (or just use 2 navel oranges and don’t impress your guest, whatever)
extra Cayenne (again, I’m a Cayenne freak, so maybe omit this)
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
If you’re doing this whole meal, start with the potatoes. Slice the potatoes in half, then cut each half into thin wedges. Toss them in oil, salt, and Cayenne to your liking. Bake at 400 degrees for around 45 minutes, or until they’re as crispy as you like.
Meanwhile, prep your fish. Make sure there are as few bones as possible (I mean, this is a fancy recipe that you’re using to impress someone, right?) and rinse. Pat dry. Mix the ginger, zest, juice, and spices. Prep some parchment paper using Chef John’s method. Place the fish on the paper, then spoon over the relish. Fold using the ultra-fancy method in that same video I just linked to, put the packets on a baking sheet, and bake at 400 for 15-18 minutes, depending on the thickness of your fish.
While all that’s cooking, zest the oranges. Remove the peel and cut out a few wedges from half of each fruit, avoiding the white as much as possible. Juice the rest of the fruit. Slice the jalapenos very finely, then mix the zest, fruit wedges, juice, jalapeno, Cayenne, vinegar, and oil together. Serve the fish in the parchment (Let your guests cut open the packet.) with some fries and a small arugula salad dressed with the orange-jalapeno vinaigrette. Impress absolutely everyone that you feed this to.
Fun language fact: “vinegar” comes from the French words for “wine” and “sour.”