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Lilly’s Table

 
 
Brown Butter & Walnut Broccolini
© Lillys-Table.com Photo of Blood Orange Fish
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Blood Orange Fish

from Blood Orange Fish with Brown Butter-Walnut Broccolini, the Week of February 8, 2015.
View the previous recipe for this meal.

Blood orange juice’s magical color looks like deep blackberries, but tastes like a delicate, sweet orange. The juice is reduced to a syrup and simply drizzled on fish. It seems elaborate, but is incredibly simple. If you cannot find blood oranges, you will not be disappointed using regular orange juice. Well, the color will not be quite so brilliant, but just close your eyes when you eat it. ;-)

Ingredients

  • 2 blood oranges, juiced
  • 1 teaspoon olive oil
  • 12 ounces white fish of the day, such as tilapia, turbot, catfish
  • ½ teaspoon salt, more or less
  • 1 pinch black pepper
  • 1 tablespoon butter, unsalted

Serving Size: 2 People

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Preparation Instructions

Place the blood orange juice in a small saucepan over medium-high heat. Once it is bubbling, reduce to a simmer for about 10-15 minutes until it is reduced in half. Keep it warm.

Heat the olive oil in a skillet over medium heat. Season the fish on both sides with a pinch of salt and pepper.

Sear on each side for about 4-6 minutes, depending on the type of fish and thickness. To test for when it is done, press into the thickest part, it will feel firm, but not hard. At this point, use a fork to slightly flake it- when it flakes, it is ready.

Finish the sauce with a tiny pinch of salt and swirl in the butter until they become one.

Serve the fish immediately with a drizzle of the sauce on each fillet.