FISH FILLET IN ORANGE SAUCE
8 fish fillets (sole, sea bass, sword fish etc) rinsed
2 oranges, peeled, pitted and cut in pieces
4 tablespoons flour
1/3 cup Cointreau or orange liquor (optional)
ají amarillo fresco / fresh yellow aji (chili)
, rinsed, seede
2 cups undiluted evaporated milk
1 cup fresh orange juice
4 tablespoons butter
½ cup heavy cream
½ cup fish stock
Parsley, chopped for garnish
Blend milk with orange pieces and strain. Separate.
Melt butter in a medium size saucepan and add flour. Stir until combined. Add blended milk, stock and chili. and continue stirring until sauce thickens. Stir in orange juice and cook 2 minutes more. Add liquor and cream. Season to taste.
Butter a heatproof serving dish and spread ½ cup of sauce on the bottom. Arrange fish, previously seasoned, and cover with remaining sauce.
Bake in preheated oven to 400°F (200°C) for 10 or 12 minutes or until fish is done.
Serve hot with white rice, potato puree or steamed vegetables.
How to fillet, skin and debone fish