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CATEGORY CUISINE TAG YIELD
Seafood Mexican Fish, Mexican 1 Servings

INGREDIENTS

2 lb Fillet of sole or haddock
1/4 c Butter
2 Oranges
1/4 c Olive oil
3 tb Tarragon vinegar
1 ts Dried tarragon
1 ts Salt
1/8 ts White pepper
1/4 c Chopped scallion
1 Clove garlic, crushed
2 Bay leaves
1 Green pepper, cut into 1/8 inch strips

INSTRUCTIONS

Day before: Wash fillets; dry on paper towels. In hot butter in large
skillet, saute fillets on both sides -- one minute on a side. Arrange in a
12x8x2 glass dish.~
With sharp paring knife, remove peel from oranges in 1 1/2-inch long
strips. Remove any white membrane from strips; cut into 1/8-inch wide
pieces. It should measure about 1 cup. Squeeze juice from oranges to
measure 1/3 cup.
In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt,
pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange
peel and green pepper strips.
Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at
least 12 hours, basting occasionally with the marinade.
Makes 8 servings.
Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan
<bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.

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