| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Sauces | 4 | Servings | |
INGREDIENTS
| 1/4 | c | HOPPED ONIONS |
| 4 | CHOPPED CANNED PLUM TOMATOES | |
| 2 | MINCED GARLIC CLOVES | |
| SALT AND PEPPER TO TASTE | ||
| 1 | tb | GRATED ORANGE ZEST |
| 4 | oz | 4 SKINLESS SALMON FILETS |
| 1/2 | c | ORANGE JUICE |
| 1 | ts | VIRGIN OLIVE OIL |
| 1/2 | c | WHITE WINE |
| 4 | BASIL LEAVES |
INSTRUCTIONS
IN A SMALL SAUCEPAN SIMMER 1/4 CUP CHOPPED ONIONS,2 MINCED GARLIC CLOVES,AND 1 TABLESPOON FINELY GRATED ORANGE ZEST IN 1/2 CUP ORANGE JUICE AND 1/2 CUP WHITE WINE UNTIL REDUCED TO 1/4 CUP.ADD 4 CHOPPED CANNED PLUM TOMATOES AND SALT AND PEPPER TO TASTE.SEASON FOUR,FOUR OUNCE PIECES OF SKINLESS SALMON FILETS WITH SALT AND PEPPER,AND DRIZZLE WITH ONE TEASPOON VIRGIN OLIVE OIL.TOP EACH PIECE OF FISH WITH A BASIL LEAF AND PLACE ON THE SIMMERRING SAUCE.COVER AND STEAM FOR EIGHT TO TEN MINUTES,UNTIL THE FISH I OPAQUE AND FLAKES TO A GENTILE TOUCH.MAKES FOUR SERVINGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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