INGREDIENTS

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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