| 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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