FISH FILLET IN ORANGE SAUCE

Ingredients :

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)

2 tablespoons 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

Salt

Pepper

Parsley, chopped for garnish

Preparation:

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

8 servings

Back