Scuba Diving club,
Southern California
Fish
Fillets a L'Orange
4 Fish
fillets
1 Orange
2 c Boiling
water
3
tb Butter
1/2
sm Onion; minced
1 Lemon; juiced
1 Orange; juiced
1/4
c Water
1
tb Butter; softened
1
tb Flour
Salt and pepper to taste
Sprinkle fish with salt and
pepper; set aside.
Cut peel from orange,
removing just a very thin layer of orange peel; slice peel into very thin
strips. Place in saucepan in boiling water; boil for two minutes. Drain peel
and set aside. Finish peeling orange; discard peel amd slice orange. Set orange
slices aside to use for garnish.
Melt 3 tb butter in fry pan.
Add onion and sauté until clear. Add lemon juice, orange juice and water; bring
to a boil. Add fish fillets to frying pan. Cut a circle out of wax paper the
size of the frying pan; make a hole in center of circle. Cover fish fillets
with circle; simmer 7 minutes, or until fish flakes easily when tested with a
fork. Remove to a heated platter. Boil
liquid remaining in frying pan until reduced to about 1/2 cup. Combine flour and softened butter; stir into
pan liquid. Cook over medium heat, stirring constantly, until sauce thickens.
Add orange rind; season with salt and pepper. To serve, pour sauce over fish.
Garnish with orange slices.
Yield: 4 Servings
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Posted September 9, 2003