At the request of my family, I’ve been working on some calamondin recipes. One taste transports us back to my great grandmother’s yard. We all loved that beautiful little tree next to her picket fence, loaded with tiny fruit. 
They look like baby tangerines if you peel them open. But don’t toss the peel. Just like their relative, the kumquat, the peel is sweet and the juice is sour, and if you eat them together they’re sweet-tart and bursting with citrus flavor. 
Calamondins were popular with Florida gardeners and cooks from the 1920s to the 1950s. If you live in a neighborhood that was developed during that time, you can probably spot some trees. Many people think they’re ornamental. Yes, they’re pretty, but they have endless possibilities in the kitchen, too. 
If you can’t find calamondins (or kumquats) in your neighborhood or at a farmer’s market, check out Calamondin Cafe. They ship fresh fruit November through March. Or plant your own tree.
Now on to the recipe! We’ve got spiced-up, sautéed snapper topped with a calamondin relish. Very tasty alone, but it all comes together with a drizzle of brown butter. Toasty, nutty brown butter, which is good on everything. If you haven’t made it before, here are a couple pictures to help. Use a light-colored skillet (definitely not black) because you need to be able to judge the color. 
A medium-brown color is what we’re after. This happens fast! Plant yourself in front of the stove; pull up a barstool, make a cocktail, whatever will keep you there. If you walk away, you’ll end up with burned butter, which is not good for anything at all.
?That’s my quick spice mix. Equal parts of everything. Mix it up, sprinkle on the fish, and sauté for just a few minutes.
Top it with a bright, sautéed relish of calamondins and mellow brown butter for delicious, seemingly fancy, yet very easy fish.
- 2 snapper (or other mild white fish) fillets
- 1/2 stick butter
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon coarse kosher salt
- 1/2 cup seeded, diced calamondins*
- 3 tablespoons olive or grapeseed oil, divided
- 2 cloves garlic
- handful of fresh parsley, roughly chopped
- 1/4 teaspoon salt
- Pat the snapper dry with paper towels.
- Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
- Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
- Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
- Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
- Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
- *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.
- *Substitute kumquats if desired.
That looks heavenly! I love your spice blend. yum!
Thanks, Laurie! I use that spice blend all the time. It’s a mix of my favorites that work on everything.
I’m going to try this – it sounds tasty! I love your pics — the combo of green, orange & white is one of my faves.
Thank you, Nicole! I’m glad you like the colors, too. It mimics my great grandmother’s tree against the picket fence. Such a pretty combination.
I love reading about all the unique indigenous fruits you grow! I always learn something new. Plus, I like to drool over anything with brown butter.
Brown butter love. ❤️ There’s plenty of it on coleycooks.com
Yay! So glad you are experimenting with those delightful little fruit! Love, Aunt M.A.
Thank you, Aunt Mary Ann! I’m so glad you reminded me of them. 🙂
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My neighbor Abby is moving back to state of Washington she just gave me her calamondin tree .It is about 2 feet tall cover with the green fruit. Looking up recipes found yours .Will most definitely try .Thank you.Debbie