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1 medium orange
1 tablespoon sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon water
1 teaspoon butter or margarine -- (1-3)
1 cup water
1/2 cup holland house white wine with lemon
6 black peppercorns
1 bay leaf
1 small onion -- sliced
1 pound sole or orange roughy fish fillets -- thawed if frozen
1. Using zester or vegetable peeler, remove peel from orange. (If using vegetable peeler, cut peel into long thin strips.) Set aside.
2. Heat sugar in small saucepan over medium heat until sugar melts and turns light brown, stirring occasionally. Stir in orange juice.
3. In small dish, combine over high heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in margarine and orange peel until margarine is melted. Keep warm.
4. In large skillet, combine water, cooking wine, peppercorns, bay leaf and onion. Bring to a boil; add fish. Cook over medium heat until fish flakes easily with a fork, about 10 minutes. Remove from pan; drain on paper towels. Serve with citrus sauce.