MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fish w/Tangerine Relish
Categories: Seafood, Fruits, Citrus, Herbs, Vegetables
Yield: 6 Servings
6 (4 oz ea) skinless halibut,
- cod, sole, or other white
- fish filets
1/4 ts (ea) salt & black pepper
1/3 c Orange juice
1/4 c Fine chopped red onion or
- shallots
2 ts White balsamic vinegar or
- balsamic vinegar
1 ts Snipped fresh tarragon or
- rosemary
+=OR=+
1/2 ts Dried tarragon or rosemary;
- crushed
1 ts Olive oil
1 cl Garlic; minced
Hot pepper sauce
Cooking spray
MMMMM----------------------TANGERINE RELISH---------------------------
4 md Tangerines
2 tb Snipped fresh parsley
6 c Torn mixed salad greens
- (opt)
Thaw fish filets, if frozen. Rinse fish; pat dry with
paper towels. Sprinkle with salt and black pepper. Measure
thickness of fish; set aside.
Preheat broiler. In a small saucepan, combine orange
juice, red onion, balsamic vinegar, tarragon, olive oil,
garlic, and hot pepper sauce. Bring to boiling; reduce
heat. Simmer, uncovered, for 5 to 6 minutes or until
reduced to about 1/3 cup. Remove from heat. Remove 2
tablespoons of the liquid; set both mixtures aside.
Coat the unheated rack of a broiler pan with nonstick
cooking spray. Place fish filets on rack. Brush both
sides of each fish filet with the reserved 2 tablespoons
liquid. Turn under any thin portions of fish to make
uniform thickness. Broil 4" from the heat for 4 to 6
minutes per 1/2" thickness or until fish flakes easily
when tested with a fork.
MEANWHILE, FOR TANGERINE RELISH: Peel tangerines and
separate into segments. Remove seeds and cut up tangerine
segments. In a small bowl, combine chopped tangerines, the
remaining orange juice mixture, and the parsley. To serve,
divide greens, if using, among serving plates. Top with
fish; spoon tangerine relish over fish.
Makes 6 servings.
Better Homes & Gardens | July 2014
MM Format by Dave Drum - 15 July 2014
Uncle Dirty Dave's Archives
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... I can make fire by rubbing together 2 sticks if 1 of them is a match.
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