Fish à L'Orange
Fish fillets of your choice soak for a short time in a simple herbed citrus marinade prior to broiling. Reserved marinade is boiled, reduced by half, embellished with a bit of Dijon mustard and served atop the fish.
3 oranges, juiced
1 tablespoon lime juice
1 1/2 teaspoons crushed dried tarragon
1 teaspoon chopped fresh cilantro
1/8 teaspoon ground cumin
1 1/2 pounds snapper, swordfish, halibut, or salmon
1 teaspoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
- In a small bowl, whisk together orange juice, lime juice, tarragon, cilantro and cumin. Pour over fish in a glass baking dish. Marinate in the refrigerator at least 30 minutes.
- Preheat broiler. Line a broiling pan with aluminum foil.
- Remove fish from marinade, reserving marinade. Place fish on a broiling pan and cook 4 to 5 inches from heat about 5 minutes per 1/2-inch thickness.
- Meanwhile, in a small saucepan, heat reserved marinade over medium heat until reduced by half. Remove from heat; stir in mustard and any juices from broiled fish. Pour over fish, garnish with parsley and serve.
Makes 4 servings.