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Fish fillets of your choice soak for a
short time in a simple herbed citrus marinade prior to broiling.
The marinade is then boiled, reduced by half, embellished with
a bit of Dijon mustard and served atop the fish.
Fish à L'Orange
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.
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