Peixe com Môlho de Tangerina

Of course, following a history of oranges, I need to offer you a recipe that uses this popular fruit. The easy and elegant recipe below comes from Brazil. The Portuguese are known to have been growing oranges there by 1587. Today, Brazil is one of the world’s leading commercial producers of sweet and mandarin oranges, leading even China and the United States. Hence, it is no surprise to find those mandarins known as tangerines showing up in cooking. Sea bass is a lovely fish with a delicate flavor. If you want to share this with friends, the recipe doubles easily. Serving this with a little white rice would give you something to soak up the lovely juice.

Peixe com Môlho de Tangerina
(Fish in Tangerine Sauce)

1 pound sea bass fillet
salt and pepper
1/2 tsp. ground coriander seeds
1 Tbs. lemon juice
1-1/2 Tbs. olive oil
2 Tbs. chopped cilantro
1/2 small red onion
1/2 cup dry white whine
1/2 cup tangerine juice

Butter an ovenproof casserole dish that is only a little larger than your fish (you want to keep the sauce close to the fillet). Set the oven to 400 degrees.

Slice the onion, separating the rings. Combine the white wine and tangerine juice, and set aside.

Sprinkle the lemon juice on the fish, then season it with salt, pepper, and coriander. Place the fish in the buttered casserole dish and drizzle it with the oil. Put the cilantro on top of the fish and the onion on top of the cilantro. Then pour the wine/juice mix over everything.

Bake uncovered at 400 degrees for 25 to 30 minutes, or until the fish flakes easily. Do not overcook. Serves 2-3.

Note: Just in case you don’t feel like juicing tangerines, you can sometimes find tangerine juice frozen.

©2008 Cynthia Clampitt

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