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Pan-fried Fish With Ginger Blood Orange Vinaigrette

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CATEGORY CUISINE TAG YIELD
Seafood Dujour02 1 Servings

INGREDIENTS

6 oz Fish fillet, such as Perch
Sole
6 to 8
or Sanddabs
1 1/2 c Canola oil
2 T Coarsely chopped ginger
1/4 c Rice wine vinegar
1 T Finely chopped shallots
2 T Sesame oil
1 c Blood orange juice
10 t Tobika, fish roe

INSTRUCTIONS

Upon service, saute 6-8 ounces of fish fillet, such as Perch, Sole or
Sanddabs. You want a crispy skin. Remove from the pan and lightly
season with Kosher or sea salt. place on a warm dinner plate. Pour 3
ounces of well shaken sauce over the fish and garnish with tobika.
Along side, arrange a "stack" of very thin and small pancakes. Serve
the warm syrup in a petit pitcher next to the stack and pour syrup
over when the plate is presented.  GINGER AND BLOOD ORANGE VINAIGRETTE:
Heat canola oil just to boiling point. Add ginger and infuse 2 hours
covered. Strain out ginger. Whisk in the rice vinegar, shallots,
sesame oil and blood orange juice. Place into squirt bottle and keep
warm in bain marie. Shake well before use. It does separate. Upon
service, add 1 teaspoon tobika per order onto the plated sauce.  Yield:
3 cups.  Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9251
- ROXSAND SCOCOS  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3975
Calories From Fat: 3323
Total Fat: 375.5g
Cholesterol: 533.9mg
Sodium: 3363.4mg
Potassium: 2397.3mg
Carbohydrates: 29.1g
Fiber: <1g
Sugar: <1g
Protein: 148.1g


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