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


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


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