| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Pieces Rudderfish |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
tb |
Chopped parsley |
| 1/2 |
c |
Marsala |
| 1 |
|
Orange, juice and zest |
| 1/4 |
c |
Fish stock |
INSTRUCTIONS
Fish stock can be made when you have the time, frozen in ice- cube trays,
then the cubes transferred to a freezer bag for storage until you need
them. If worst comes to the worst, the Knorr brand has instant fish-stock
cubes, which can often be found in the "exotic" section of large
supermarkets.
In a pan large enough to take 4 serving size pieces of rudderfish in one
layer, heat a tablespoon of olive oil and gently fry 2 finely chopped
cloves of garlic and a tablespoon of chopped parsley. Add half a cup of
marsala. the juice and zest of an orange and a quarter cup of fish stock.
Bring to a simmer and slide in 4 serving-size pieces of rudder fish. Poach
just until the fish flakes, turning once if necessary, and remove the
pieces to warmed plates. Turn up the heat to high and boil the liquid
fiercely till it has reduced by at least half
Pour the sauce over the fish and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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