Recipe Category: Sauce
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Ingredients
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 1/4 cup thinly sliced green onion
- 1 teaspoon fresh mint — chopped
OR:
- 1/4 teaspoon dried mint
- 1 pound pollock fillet — thawed if necessary
- 1 tablespoon oil (up to 2 tablespoons)
- orange slices — (optional).
- parsley sprigs.
SEASONED FLOUR
- 1/4 cup flour
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Method
- Combine orange juice, lemon juice, onion and mint
- Marinate pollock in mixture 15 minutes
- Remove fillets from marinade, dip in seasoned flour
- Pan-fry in oil on medium-high heat allowing 10 minutes total cooking time per inch of thickness measured at its thickest part until fish flakes easily when tested with a fork; turn fillets halfway through cooking time
- Remove fillets to platter; keep warm
- Add marinade to skillet; reduce volume by half to about 1/3 cup
- Spoon mixture over pollock
- Garnish with orange slices and parsley
- Seasoned Flour: Combine flour, grated orange peel, salt and pepper; mix well
- Makes 1/4 cup
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