This is a wonderful citrus sauce for white fish fillets, and very simple to prepare. I typically use this recipe for halibut. Fish purchased from your favorite market is wonderful, but if you are on a budget I have found the seafood at Costco (or similar warehouse grocer in your area) to be very good, well priced, and suitable for large families.2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 cup* fresh squeezed orange juice , from 3-4 medium oranges
3 tablespoons champagne vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter , cold
1 tablespoon minced fresh tarragon leaves
Table salt and ground black pepper
orange wedges for serving
1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallot and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add orange juice and vinegar, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 4 to 6 minutes. Add heavy cream and continue to cook until slightly reduced, about 1 minute. Remove saucepan from burner, whisk in butter and tarragon until combined; season to taste with salt and pepper. Cover to keep warm; set aside, stirring once after about 1 minute.
2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with orange wedges, passing remaining sauce separately.
*I use 3/4 cup of orange juice to reduce the sweetness of the sauce just a bit.
Recipe courtesy Cook's Illustrated
5 comments:
This sounds absolutely wonderful. I think tarragon (and dill) are my two favourite herbs.
I never cook fish, but this sounds yummy. What I need to know is - how do you cook the fish?
Erika, I sear the fish in salted butter on a skillet over medium-high heat, about 4 minutes per side or until fish is cooked through. Let me know if you try it!
Hi Suzanne and Kristen!
Ann Waterman (Guppy)here. I just found the link to your site from a Facebook forum I participate in. It sounds like you both are doing well. I've got one little kidlet, James Eliot. My husband and I live in the DC Metro area.
I really enjoy cooking and will be adding your blog to my "Favorites" tab. I will say that my time in the TAC kitchen did foster my appreciation for the culinary arts.
Suzanne, I couldn't agree more about Costco's fish selection. I've been very pleased with the quality and prices. We're keeping tabs on some cholesterol issues in the household so we try to each fish at least a few times a week.
Erika, I like to salt and pepper my fish fillets beforehand and let them sit for about 5 minutes or so after washing them and patting them dry. I've found that vegetable oil has a higher smoking point than butter or olive oil so it's currently my oil of preference at least for pan-frying. I'll heat up a non-stick skillet with about 2 tsp. of vegetable and add the fish. Depending on the fish, I'll cook it 4-6 minutes each side. At the very end, I'll spritz with lemon juice. Simple but so yummy!
I have to tell you, Ladies, that looking at your site makes me hungry! It is so well done!
God bless,
Donna
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