Thursday, April 11, 2013

Tangelo Fish A Go-Go

     As you may know, we have fish every Friday, 'cause its Fishy Friday. It has come to our attention that we have yet to post any fish recipes. This is simply not acceptable behaviour. So here is a recipe Melissa made all on her little lonesome. It has a nice flavour and pairs well with rice and asparagus.


Ingredients:
1 steal head or other fish fillet
2-3 Tangelos (navel oranges work as well) sliced 1/4 in thick
1/2-1 cup orange juice
3 scallions thinly sliced into rings
3 cloves of garlic, minced
salt and pepper
aluminium foil

  • Preheat oven to 350. While oven is preheating, place fish on aluminium foil. Salt and pepper to taste (we use freshly ground sea salt and pepper so it is hard to measure). Lay down a layer of scallion rings followed by a layer of minced garlic, and then another layer of scallion rings.
  • Next, place a layer of tangelo slices. I like to cut the peel off of the tangelos because citrus peel tends to make the fish bitter and because I like to leave the tangelo on the fish after cooking, so it is easier to eat the slices if they are pre-peeled.
  • Fold aluminium foil up around top and sides. Pour orange juice over fish until it is covered a little over half way. Next, close the foil around the fish. I usually meet the sides up and fold down towards fish and then roll up the ends. Bake until center is opaque and fish is flaky.

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