Fresh Fish Steamed with Oranges and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This dish is quite simple to make because the fish steams right on top of the simmering vegetables. The most time consuming part, I think, is cutting the oranges into segments. In a pinch, I think a couple cans of mandarin orange slices would work well too. The oranges added just a touch of sweet to the saltiness in the olives and feta. This dish is great served with some steamed basmati rice mixed with some fresh chopped cilantro. I adapted this recipe from Bon Appetit. Originally this was made using halibut, but I've used some of the fishes I mentioned below and those worked just as well. Ingredients:
3 large oranges, peeled and cut into segments |
2 -3 tablespoons olive oil |
3 cups thinly sliced red onions |
3 cloves garlic, thinly sliced |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/2 cup clam juice |
1/2 cup dry white wine (can use 1 cup wine and leave out clam juice) |
1/3 cup kalamata olive, pitted and sliced |
salt & freshly ground black pepper, to taste |
2 1/2 lbs firm white fish fillets, rinsed and pat dry (halibut, cod, turbot, or haddock work very well here) |
3 ounces drained feta cheese, thinly sliced (optional) |
fresh chives, chopped,for garnish |
Directions:
1. Heat olive oil over medium high heat in a large skillet.
2. Add onions and garlic and sauté until tender, about 8 minutes.
3. Add tomatoes, clam juice and wine and bring to a boil.
4. Reduce heat to low, and simmer for about 3-4 minutes.
5. Carefully add the orange segments and olives.
6. Taste sauce, and add salt and pepper to taste.
7. Season fish fillets with salt and pepper, and arrange them in a single layer in the skillet on top of the vegetable mixture.
8. Cover and simmer gently until fish is cooked through and turns bright white, about 12 minutes.
9. Spoon the vegetables into shallow bowls and top with a fish fillet.
10. If using, place feta cheese slices on top of vegetable, and alongside of the fish.
11. Sprinkle with chopped chives, and serve hot.
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