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   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 aj amarillo fresco / fresh yellow aji (chili) , rinsed, seede
2 cups undiluted evaporated milk
1 cup fresh orange juice
4 tablespoons butter
cup heavy cream
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 cup of sauce on the bottom. Arrange fish, previously seasoned, and cover with remaining sauce.

Bake in preheated oven to 400F (200C) 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
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