| 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 |
lg |
Onions, chopped |
| 2 |
|
To 3 cloves garlic, chopped |
| 3 |
tb |
Olive oil |
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, 6/29/93.
Courtesy, Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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