Thursday, June 23, 2011

CITRUS SEAFOOD

Always interested in adding fruit to cooked dishes, I was really amazed recently after I prepared an Asian Orange Chicken dish found at: http://www.foodieann.com/2010/09/asian-orange-chicken.html 
Although there is a bit of sugar called for in the recipe, the magnificent orange flavour was so appealing that we prepared it three times that first week.  Although there is no whole fruit involved in the completed preparation, such as pieces of apple, the peel and juice of the orange is used.

I got to thinking of other citrus dishes I’ve cooked and recall some lovely, simple seafood dishes that should be very popular for their ease of preparation and deliciousness.

I want to offer a couple of scrumptious citrus seafood dishes that can be made in a flash. The facility of either of these two are perfect for those evenings when you may be too hassled to go into any detail, but still want a lovely nourishment.

You can use your favourite fish for these two recipes, such as cod, flounder, halibut, tilapia etc.

FISH IN CITRUS SAUCE               serves 4-6
2 pounds (1kg) fish filets
¼ teaspoon salt
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/3 cup (80ml) lemon juice
½ cup (125ml) melted butter
¼ teaspoon ground black pepper

Turn the broiler on.
Mix everything except the fish in a small bowl.
Put the filets in a pan/skillet suitable for broiling.
Brush with the citrus sauce and broil about ten minutes, basting a couple of times.
Remove and serve; pouring any remaining sauce atop filets.


FISH IN ORANGE SAUCE                serves 4-6
2 pounds (1kg) fish filets
1/8-teaspoon ground nutmeg
1/8-teaspoon black pepper
¼ teaspoon salt
1/3 cup (80ml) orange juice
2 teaspoons grated orange rind
½ cup (125ml) melted butter



Preheat the oven on 350F (180C)
Combine everything except the filets and nutmeg.
Put the filets in an oiled pan/skillet suitable for broiling.
Pour the sauce atop the fish.
Sprinkle evenly with nutmeg
Bake about 20 minutes.

So if you like the fresh, clean, bright taste of citrus, go ahead and do it. Try these soon.

7 comments:

Kyria said...

Yum. That looks delicious! I am going to try it as soon as possible!

Ella said...

I love citrus, seafood and iced tea. Something about it hits the notes of one's palate and makes them sing~
Thanks for sharing!

Joanne said...

That looks so good and healthy too! Fish cooked simply like this is just the best way to have it. Blessings, Joanne

anthony stemke said...

KYRIA: Thank You,I'm sure you will enjoy it.

ELLA: I have to agree with you,citrus is fine, I use 1/3 cup of lemon juice to every gallon of iced tea. My BW bought me a microplane grater at Williams Sonoma, is wonderful tool.

JOANNE: That is what I like about fish filets, ease of preparation, the good fats and plenty of protein. Oh yeah, tastes good too. Blessings Miss Joanne.

Misha said...

Sounds and looks stunning. :-)

Particularly the fish in citrus sauce.

The Mom Chef said...

I'm a pretty big fan of fruit in savory dishes as long as it doesn't over-sweeten them too much. I especially like it when it's a combination that surprises me (like a recipe I found for a pork tenderloin with cherry salsa....wow).

I've seen fish in lemon sauce before, but I don't think I've ever seen an orange sauce on much other than duck. This sounds fantastic. Many thanks for sharing!

anthony stemke said...

THE MOM CHEF: I agree that fruit shouldn't over-sweeten a dish. Thanks for stopping by.

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