| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | To 4 mandarines | |
| 4 | Fish fillets | |
| 4 | To 8 mandarines, juice only | |
| 1 | Piece fresh ginger, grated | |
| 2 cm | ||
| 1 | c | Chopped fresh parsley |
| 2 | Onions, chopped | |
| 2 | To 3 cloves garlic, chopped | |
| 3 | T | Olive oil |
| 6/29 | Courtesy, Mark Herron. |
INSTRUCTIONS
Use any good meaty fish fillets for this dish. Grate the mandarine peel with a light hand on a sharp grater or it will tear. Grate the zest of 2-4 mandarines (depending on size). Place 4 fish fillets (about 800g) in a large dish and pour over them the juice of 4-8 mandarines mixed with 2 cm fresh ginger, grated. Cover and leave in the refrigerator, turning occasionally, for up day or at least one hour. Finely chop 1 cupful or more of fresh parsley, 2 large onions and 2-3 large cloves of garlic. Heat 3 tablespoons of olive oil in a medium size saucepan, add the parsley, onion and garlic mixture, cover the pan and sweat gently, stirring from time to time, until the onion is almost melting. Heat the grill to very hot, drain the mandarine fish mari- nade into to onions and add the zest. Simmer the onions and marinade, uncovered, until the excess liquid disappears. Puree in a food processor, blend or sieve and add salt and pepper to taste. Reheat gently. Meanwhile, dry the fish fillets, brush them with olive oil and grill them for a couple of minutes on each turning only once, until the fish flakes at its thickest point. Serve with the sauce. Posted by Stephen Ceideburg From an article by Meryl Constance in the Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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