| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | Pieces Rudderfish | |
| 1 | T | Olive oil |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | T | Chopped parsley |
| 1/2 | c | Marsala |
| 1 | Orange, juice and zest | |
| 1/4 | c | Fish stock |
| 1 1/6 | Courtesy Mark Herron. |
INSTRUCTIONS
Fish stock can be made when you have the time, frozen in ice- cube trays, then the cubes transferred to a freezer bag for storage until you need them. If worst comes to the worst, the Knorr brand has instant fish-stock cubes, which can often be found in the "exotic" section of large supermarkets. In a pan large enough to take 4 serving size pieces of rudderfish in one layer, heat a tablespoon of olive oil and gently fry 2 finely chopped cloves of garlic and a tablespoon of chopped parsley. Add half a cup of marsala. the juice and zest of an orange and a quarter cup of fish stock. Bring to a simmer and slide in 4 serving-size pieces of rudder fish. Poach just until the fish flakes, turning once if necessary, and remove the pieces to warmed plates. Turn up the heat to high and boil the liquid fiercely till it has reduced by at least half Pour the sauce over the fish and serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 35
Total Fat: 4g
Cholesterol: <1mg
Sodium: 202.1mg
Potassium: 222mg
Carbohydrates: 3.4g
Fiber: 2.1g
Sugar: <1g
Protein: 2.7g