Mandarinquat? What in the world is that?
At the co-op last week, in the beautifully vibrant seasonal citrus section, there was a bin of “Mandarinquats.” I had never seen or even heard of these beauties before, bigger than a kumquat, smaller than a Mandarin, and a bright orange. They exuded such a beautiful aroma, I took home a bagful and started dreaming of my cooking experiments, after first eating one whole.
A lively cross
Mandarinquats, sometimes referred to has Indio Mandarinquats, is just what it sounds like, a citrus fruit that is a cross between a Mandarin orange and a kumquat. Although it’s been around for nearly 100 years, it is not a fruit that we commonly see. I’m not sure why. They are a little sweet, a little sour, a touch bitter, and the entire fruit is edible. It does have a few seeds which you have to pop out, but otherwise they are juicy little nuggets of sunshine, which we need in February in Vermont, and will delight both the kids and adults as well.
Nutritious and versatile
High in Vitamin C and fiber and all kinds of other nutrients like any citrus, a little research revealed they can be used in any application where one might use a kumquat or even an orange. So many possibilities from cocktails to dessert, marmalade or salsas.
Now, how can I use this?
Since I also found some lovely New England sole in my travels the same day, the pairing for dinner was complete. If you cannot find the Mandarinquats, simply substitute kumquats, or even Mandarins. You can also use any flat, whitefish like flounder, or really any white fish, adjusting the cooking time for thickness. Fresh mint is best if you can find it this time of year. I have a little pot on my kitchen counter I dug up from the garden last fall and have been using all winter. It is pretty sad just about now since I used so much in this recipe. But it’s mint, it will bounce back!
This recipe goes really fast, so have everything prepped and ready before you start, and have anything you are serving with it ready as well. Quick, family approved, and company worthy!
Sole with Mandarinquat and Fresh Mint Sauce
- 1 lb. sole filets
- Flour for dusting
- 2 tbsp. olive oil
- 1 tbsp. butter or vegan butter
- 4 shallots, or 1 small onion, thinly diced
- 3/4 to 1 cup Mandarinquat slices, seeds removed, or sub with kumquats
- 1/3 cup dry white wine
- ¼ cup juice from the Mandarinquats
- 2 tbsp. lemon juice
- Zest of one lemon
- 1 tbsp. freshly minced mint
- 1 tbsp. butter
Slice your Mandarinquats over a cutting board reserving any juice. To the juice, squeeze additional fruits to make ¼ cup. It’s is not hard as they are rather juicy. Slice your shallots and assemble the rest of your ingredients.
Dry the filets, season with salt and pepper, and dust with flour. Heat a large skillet (not non-stick) over medium and add the olive oil and butter. Once hot and butter bubbles subside, add the fish, presentation (bone) side down and cook for about two minutes or until just starting to brown. Flip and cook another two minutes. If you overcook sole, or keep flipping and moving it, it will shred in the pan, so be careful; you’re not looking for a deep golden color here. Remove to a warm platter and tent.
To the pan add a bit more olive oil and the shallots and Mandarinquats. Let cook for a few minutes, with the shallots and fruit just starting to brown, then add the wine and the juices, scraping up any glaze from the pan. Simmer for a few minutes, then add the mint and butter. Remove from heat, and stir gently to melt the butter.
Pour over fish and serve!
Vegetarian Option:
You can substitute browned tempeh or pressed tofu for the sole, make the sauce exactly as for the fish. I made this with tempeh and it was quite tasty!
© Copyright 2024– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America Seed Savers Exchange
I had never heard of them either. How pretty. As always, I appreciate the vegetarian option.
Tempeh to the rescue!
These look like tiny sumu oranges. You have the best things available in your area. Great recipe.
Thanks Bernie. We have several really large health food stores that was well stocked, especially with gorgeous citrus this time of year.
Wonderful fruit, Dorothy, but for me without a fish!
Joanna
It was an amazing little fruit. I love discovering these ‘new’ to me foods!
Oh my, what a beautiful dish and so full of flavor, citrusy and minty, you even forget is February 😉☺️
I know! I was looking at these beauties and almost had to put on my sunglasses!
The recipe looks delicious. I’ve never had that fruit before, but I wonder if it’s similar to a Minneola tangelo (a cross between a grapefruit and a tangerine). I know the mandarinquat is a hybrid of different fruits, but both have that bump on the end and both seem to be a little more tart than oranges. I’ll have to sub in the tangelo, as I don’t have access to mandarinquats. I also don’t have mint right now. Maybe basil will work. (Parsley always adds some freshness in a pinch.)
I’m going to have to see if I can get sole. I don’t want to change every ingredient! This recipe sounds delicious. Thanks for sharing.
Thank you Staci! I think basil would be really lovely here, and any little citrus where the peel is edible can fill in for the Mandarinquats. The sole might not be available, but this would be delicious on any mild white fish. Good luck!
That looks so good–plus, you’ve added a new fruit to my food vocabulary. I had a kumquat off the tree in California once and found it lip-curling tart It seems as if the hybrid would be interesting, though. FYI, you are really lucky to have found sole. It’s my favorite and never seems to be available here.
Thank you Angela! I know that the harvest is tightly controlled because of overfishing, so that is why it is not as common in the shops as it used to be. This is a good thing in order for the stocks to revive.
Yes, it is. I rue the day that those huge commercial fishing vessels from other countries began fishing so irresponsibly.
That’s the problem in a nutshell. They not only troll out the desired fish, but all the stuff they don’t want that gets killed and not wasted. And even if our fishermen are responsible and set limits to keep everything in balance, they swoop in with no regard to tomorrow.
I’ve never heard of these but I bet the citrus flavor is lovely with the fish!
Jenna
Thank you Jenna! They went beautifully together, and I’ll make this again, if I ever find the fruits again!
This looks really wonderful.
Thanks Ann! It was a delightful surprise.
Sauce sound amazing and I learned something new today – mandarinquat! Thanks
I know! Isn’t it fun finding these new fruits, even if they’ve been around for 100 years.
You find the most unique fruits and vegetables! Citrus flavors are always a good choice with fish; I’m sure this is delicious!
Thanks Jan! We really liked this one a lot.
Thanks for sharing, the combination of mandarinquat must very tasty! Will aks our greengrocer for them.
Thank you! It was very delicious, and I hope I can find these again!
Beautiful presentation and sounds wonderful. I will go out on a limb and say none of those ingredients will be available here. Fresh fish is woefully lacking here except for on the coast. Generally, choices are only tilapia, salmon, and catfish.
I think this would be delicious on any of those fish. Do you have kumquats available?
Sole is one of my favorites. I have never heard of this hybrid fruit. You recipe looks delicious.
Thank you Jovian! Surprisingly, it’s been around for almost 100 years, but I too had not heard of it!
The dish looks amazing. Love everything about it.
As a citrus addict, I’m so intrigued by these Mandarinquats, which I’ve never seen around. I’m definitely planning to go hunting for them! 🙂
Once again… I never learn… 🙂
Well, I thought it was you!
This is a good Lenten meal. Your photos are so beautiful. The food pops right out as if I could dig my fork right in.
Thank you Mary! I always try to present the food as beautifully as possibly. That old saying about taking the first bite with the eyes is certainly true!
That looks really good. I hadn’t heard of mandarinquats either but will now keep my eyes open for them.
It always makes me wonder what other delights I have been missing!
Well Dorothy being a citrus lover I’d like that bowl full of mandarinquats! I’m sure they dance well with the fish!
They did indeed dance beautifully with the fish!
Not sure why my comment shows as anonymous – the joys of WordPress!
I think it all depends on how you sign in? Maybe. Or it’s just the gremlins having fun.
Thank you for introducing me to Mandarinquats. I will now keep an eye out for them when shopping for fruit.
I like them for their great flavor, juiciness, and it’s fun to say the name because I have to think about it!
They are beautiful! I have never heard of them before.
I want to go to your Markets! You have amazing produce!
This all looks wonderful!
Thank you! You never know what you are going to bump into at the market!
Interesting recipe for which (smile) I lack the two main ingredients . . .want to taste, so tofu perchance will come to help!
It’s pretty flexible Eha, so think about the technique rather than the specific ingredients- a nice fish, a small citrus either edible rinds. All us not list my friend!
this sounds delicious. I love citrus flavours, and they go so well with fish.
Thank you Sherry! It really is a nice flavor.
Oh my goodness, I have to find these!!! The dish looks fabulous.
Thank you! I was delighted with the find!
I’ve never heard of mandarinquats, but since I love mandarins, I think I would love these, too! They really add to the presentation of this dish!
Thanks Nancy, these were extremely juicy!
Oh yum! This sounds delightful, Dorothy.
I went a’googling for the mandarinquat, but alas, was not able to find them. I do have a mandarin tree which has proven itself over the past couple of years – the fruit is divine. Maybe this could work?
Oh definitely! What could be more local than your own back yard!
That looks amazing, Dorothy, and so inviting to look at too (since I can’t taste nor smell, sigh).
The wonders of our imagination! Thank you!
Since I’m a fan of the orange family, this is an easy choice for me. Yummy. 🍃🍊🧡
You would love them! You may have to go on a spy mission in the groves to find them!
I’m going right now to put on my “spy outfit”. 😜
Don’t forget your magnifying glass!
Of course!
Hang on, let me get my sunglasses. That is one gorgeous, sunshiny platter!!! The “Indio” reference on the mandarinquats caught my attention. When I visited the Coachella Valley in CA back in December, I went to a date farm in Indio and they had incredible citrus trees at every turn. 🍊😎
Very good Terrie, you get a gold star. Indio is where they were first developed!
How intriguing! I like both mandarine oranges and kumquats so I’m thinking I’d enjoy mandarinquats, too. Now I just need to find them… !
I’ve never seen or heard of Mandarinquats but from your description they sound like something I would like, especially the way you used them.
Thank you! I’d never heard of them before either. But you can always substitute kumquats.
Hi Dorothy, this recipe sounds delicious. I’m always looking for new fish dishes.
Thank you Robbie! I was so happy to find this fruit and pleased with the results!