Wednesday, April 6, 2016

Fish with an Orange/Citrus Sauce

So many people avoid preparing fish at home, because they just don't know how to cook it.  Either it comes out too fishy, too dry or too bland.

Today's recipe is so easy, that I think you'll be preparing it often for family and company.

I've said it before that my favorite recipes are those that cook quickly, require few ingredients and look pretty when they are served.

I do use fresh ingredients when I can, but in this case I chose to use frozen  Orange Roughy filets that I bought at Publix.  This is a very mild tasting fish that adapts to different recipes and it is always available in the frozen section.

If you prefer, you could substitute shrimp for the fish in this recipe.  The result will be equally delicious.  And, if you like you could add rinsed capers and some sliced olives.

I love the taste of this dish. And don't you think the beautiful colors add visual appeal to the great taste?

Fish in an Orange/Citrus Sauce

4 tablespoons Joe and Son’s Blood Orange Olive Oil, divided
4 pieces of Orange Roughy fillets, about 1/2 inch thick and 1 pound in weight
1/2 medium red bell pepper , sliced
1/2 medium yellow OR orange bell pepper , sliced
1 small onion, sliced (about 1 cup)
4 garlic cloves, minced
3/4 cup crushed, canned tomatoes with juices, optional
2 Tablespoons Joe and Son’s White Grapefruit Balsamic Vinegar
Salt and Pepper to taste
Red pepper flakes, optional
Parsley, for garnish
Heat 2 tablespoons of the olive oil in a saute pan to a medium high heat. Salt and pepper the fish and cook the fish until it is lightly golden. Turn to cook both sides and remove to a serving platter. Cover and keep warm.

In the same pan, add the remaining olive oil and saute the bell peppers, onions, garlic, tomatoes until the vegetables are soft and the onions cloudy in color….about 10 minutes. Do not brown the onions.

Remove the vegetables from the pan and spoon over the still warm fish.

Add the balsamic vinegar to the pan and cook over low heat, while stirring, until the juices reduce a bit in volume and become a bit syrupy.

Add salt and pepper to taste.

Spoon the juices over the fish. Sprinkle with parsley and serve.

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