WHITEFISH IN TANGERINE SAUCE (PEIXE COM MOLHO DE TANGERINA)
This fragrant, citrusy-sweet fish is perfumed with tangerine, coriander, cilantro and Bermuda onion, and comes from Brazil, one of the world's leading producers of sweet and mandarin oranges (tangerines may have gotten their name as they passed through Tangiers in North Africa during shipping). I like to let the fish marinate for about an hour so the flavors really permeate it, then bake and serve with some rice and a green salad. This is probably interchangeable with ordinary orange juice, but there's just something wonderful about the taste of tangerines ...!
Provided by EdsGirlAngie
Categories Whitefish
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F, and butter a baking dish just large enough to fit the fish fillets.
- Combine white wine and tangerine juice; set aside.
- Place fish in baking dish.
- Sprinkle lemon juice on fish, then sprinkle on the coriander and salt and pepper to taste.
- Drizzle with olive oil, sprinkle with cilantro and top with onion slices.
- Then, pour the tangerine juice/wine mix over all.
- Bake uncovered for 25 to 30 minutes, or until fish flakes easily.
Nutrition Facts : Calories 353.8, Fat 13.2, SaturatedFat 2, Cholesterol 152.3, Sodium 168.1, Carbohydrate 4.2, Fiber 0.5, Sugar 1.5, Protein 41.9
ROASTED COD WITH TANGERINE SAUCE
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
- Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
- The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
- While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.
TANGERINE CARAMEL SAUCE
Steps:
- Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)
- Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.
MILD THAI BEEF WITH A TANGERINE SAUCE
This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food.
Provided by Oti Katadoc
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
- Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
- Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
- Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
- Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 78.5 g, Cholesterol 25.7 mg, Fat 13.6 g, Fiber 13.6 g, Protein 23.9 g, SaturatedFat 3.1 g, Sodium 392.4 mg, Sugar 13.9 g
GRILLED WHITEFISH WITH LEMON-TARRAGON SAUCE
Categories Blender Fish Broil Low Carb Quick & Easy Lemon Tarragon Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
- Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
- Transfer whitefish to plates. Drizzle sauce over and serve.
FAST AND EASY TANGERINE SAUCE
Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.
Provided by Scott Rhoades
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
- Put pan on low heat.
- You want to heat up the mixture without boiling it.
- The butter should be completely melted and sauce steaming.
- While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
- Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
- Keep whisking until sauce thickens.
- Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.
Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1
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