| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican | 1 | Servings |
INGREDIENTS
| 2 | lb | Fillet of sole or haddock |
| 1/4 | c | Butter |
| 2 | Oranges | |
| 1/4 | c | Olive oil |
| 3 | tb | Tarragon vinegar |
| 1 | ts | Dried tarragon |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 1/4 | c | Chopped scallion |
| 1 | Clove garlic, crushed | |
| 2 | Bay leaves | |
| 1 | Green pepper, cut into 1/8 inch strips |
INSTRUCTIONS
Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides -- one minute on a side. Arrange in a 12x8x2 glass dish.~ With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup. In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips. Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade. Makes 8 servings. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan <bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.
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