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White Fish with Orange Sauce

You picked a lot of oranges! Time to load these up in the truck! Thank you! No problem! Wow, I got a whole bunch of oranges. Yay! Hey guys. This time I’m making one of my favorite
fish recipes with oranges. You can use any type of mildly flavored white
fish like cod or tilapia for example. I usually use isaki. If you like oranges, the combination of the
orange sauce and white fish is pretty good so please give it a try. First, I’m going to prepare the vegetable
mix that goes on top of the fish. If you push the stem part like this, it comes
off easily so you can eat the pepper without wasting anything. Putting the avocado pit back in, reduces the
amount of oxygen that comes in contact with the avocado flesh, meaning it won’t turn
brown as quickly. Many recipes involving oranges cut away the
pith like this to improve the texture and taste, but of course this is not necessary. Next, I’m going to fillet the fish. The fins are very sharp so please be careful. There are bones here that you can slice off. You can use a pair of tweezers to remove the
bones in the middle. I want to keep the skin of the fish, so I
score it like this to prevent it from shrinking while it cooks. If you don’t want the skin, you can skip
this step. Salt the fish. Next I’m going to make the sauce. Heat up the onion and wine in a pot and simmer
with thyme or sage for a few minutes. Then, add heavy cream and butter and mix
it well. Add orange juice to the sauce and adjust the
flavor with sugar and salt if needed. Then strain the sauce to make it smoother. Next I’m going to fry the fish. Coat the pan with olive oil and place the
fillet, skin side down on high heat. Gently press the fillet with a spatula so
it doesn’t curl up. Fry the fillet about halfway, and then flip
it and fry for another minute or so. Before it finishes cooking all the way, put
it in an oven at 180 degree Celsius for a few minutes to finish the cooking process. Fry any vegetables you’d like to eat with
the fish. Mix pepper, avocado, and orange pieces in
a bowl and add some salt and the orange sauce. This goes on top of the fillet. Prepare any herbs or “erbs”. I’m going to add some orange liquor but
it’s totally okay without the liquor as well. Rachel, dinner’s ready! That was delicious. You done, too? I actually have some more fish.
You want some more fish?


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