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Ingredientes
- 2 lb Fillet of sole or possibly haddock
- 1/4 c. Butter
- 2 x Oranges
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Tarragon vinegar
- 1 tsp Dry tarragon
- 1 tsp Salt
- 1/8 tsp White pepper
- 1/4 c. Minced scallion
- 1 x Clove garlic, crushed
- 2 x Bay leaves
- 1 x Green pepper, cut into 1/8 inch strips
Direcciones
- Day before: Wash fillets; dry on paper towels. In warm butter in large skillet, saute/fry fillets on both sides - one minute on a side. Arrange in a 12x8x2 glass dish.
- With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pcs. It should measure about 1 c.. Squeeze juice from oranges to measure 1/3 c..
- In medium bowl, combine orange juice, extra virgin olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay leaves and orange peel and green pepper strips.
- Spoon over fish. Cover tightly with foil or possibly plastic wrap. Chill at least 12 hrs, basting occasionally with the marinade.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1193g | |
| Calories 1753 | |
| Calories from Fat 982 | 56% |
| Total Fat 111.1g | 139% |
| Saturated Fat 39.23g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 557mg | 186% |
| Sodium 3398mg | 142% |
| Potassium 3591mg | 103% |
| Total Carbs 8.07g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.14g | 2% |
| Protein 173.0g | 277% |
