All CATEGORIES
☰ Menu


Quick & Easy: Orange-sauced fish shows the subtleties possible with Mexican cuisine

Print
Add This

MEXICAN ORANGE SNAPPER

3 tbsp. flour

Salt and freshly ground black pepper

¾ lb. snapper fillets

1 tsp. olive oil

½ cup chopped red onion

1 tsp. minced garlic

½ cup orange juice

4 orange slices for garnish (optional)

Place flour on a plate and season with salt and pepper to taste. Rinse fish fillet and pat dry with a paper towel. Dip into seasoned flour, making sure both sides are coated. Shake off excess flour.

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add the fish, onion and garlic. Brown fish 2 minutes, turn and brown second side 2 minutes. Remove to a plate and season with salt and pepper.

Add orange juice to skillet, stirring to scrape up the brown bits. Lower heat to medium and return fish to skillet. Cover with a lid and cook, gently, 5 minutes.

Divide fish and sauce between two plates. Garnish with orange slices and serve with rice tossed with chopped green peppers.

Makes two servings.

Notes: Any type of non-oily fish fillet can be used. Timing is for a fish 1-inch thick. Add a few more minutes for a thicker piece.

— Linda Gassenheimer

McClatchy-Tribune News Service


Print
Add This


MORE IN LIFESTYLE MORE IN LIFESTYLE >
EDITORS' PICKS

OHIO.COM VIDEOS

Prev Next

Diversions

TRIPLE DOWN BLACKJACK

Black Jack with a twist!

DAILY TRIVIA

Compete in fun quizzes updated daily!

GIN RUMMY

The classic card game you love with a twist!

VEGAS BINGO

Dab your cards, yell 'Bingo' and win big!

Most Read Stories