20-Minute Orange Pepper Fish Fillet
In winter, the only fruit I can think of is oranges. It's a part of my daily diet starting first thing in the morning with the spremuta or the freshly-squeezed orange juice. At times, an orange salad is a refreshing treat after having a seafood meal. Simply drizzling some extra virgin olive oil and sprinkling some salt on it is perfectly delicious and so simple too! And try to think how healthy that is too. You can also add some olives, chives, fennel, or even smoked salmon - whatever it is that you put together, the oranges will always be that one great ingredient to use in the winter plates.
With an endless supply of fresh oranges at home, squeezing them and putting them together in salads are not the only ways to enjoy them. Using oranges in cooking adds an exquisite touch to the dishes. I used the orange as the sauce to breaded pan-fried fish fillet. With the addition of soy sauce and ginger, the sauce came out as a delicious flavor booster to the fish. In
my simple way of cooking, your 20 minutes is so worth this amazing
meal. Pair the fish with steamed white rice (cook it while preparing the
fish) or just plain salad. Whatever you choose, the meal will come out as a total winner and a very healthy one too. Buon appetito!
You can also see the recipe at She Knows, a site where I create recipes. To see more of my recipes there, check out my Profile Page.
20-Minute Orange-Pepper Fish Fillet
Serves 4Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
Ingredients:
- 4 slices white fish fillet
- 3/4 cup freshly squeezed orange juice (from 2 oranges)
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, julienned
- Olive oil (or other kind of oil, for cooking)
- 1 egg, lightly whisked
- 1/2 cup flour
- 1 cup breadcrumbs
- Salt, to taste
- Pepper, to taste
- Fresh chives, finely chopped
- Fresh salad, to serve with the fish
Directions:
1. Prepare 3 small bowls for the whisked egg, flour and breadcrumbs.
2. Dip each fish fillet into the flour, shake off the excess, then into the egg and finally into the breadcrumbs.
3. At the same time you are cooking the sauce, cook the fish too.
4. In a small saucepan over low-medium heat, combine the orange juice, lemon juice, soy sauce and ginger. Cook for about 10 minutes, until slightly thick. Season with pepper. Set aside.
5. In a hot, medium-size saucepan with olive oil over medium heat, brown both sides of the fish.
6. When the fillets are cooked, transfer them to a plate lined with paper towels to absorb the excess oil. Season with salt and pepper.
7. Serve while still hot with the sauce and some salad.
