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