Citrus Sole Recipe
This Citrus Sole recipe is simply irresistible. Try this amazingly delicious Citrus Sole dish; you will definetely get a lot of compliments for this one!
Ingredients
| 2 pounds sole fillers | ||
| 1 medium-size pink grapefruit | ||
| Orange rind | 1/4 Teaspoon, grated | |
| Oranges | 2 Medium | |
| 2 tablespoons Chablis or other dry white wine | ||
| Dried tarragon | 1 Teaspoon, crushed | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
Directions
Rinse fillets with cold water; pat dry.
Place in a 13- x 9- x 2-inch baking dish; set aside.
Section grapefruit over a bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Add orange rind to grapefruit juice; set aside.
Section oranges over bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Combine reserved grapefruit juice mixture, reserved orange juice, wine, tarragon, garlic powder, and paprika, stirring well.
Pour over filletrs.
Bake, uncovered, at 400° for 15 minutes or until fish flakes easily when rested with a fork; baste occasionally with pan juices during cooking.
Remove from oven, and carefully transfer fillets to a serving platter; top with reserved grapefruit and orange sections.
Place in a 13- x 9- x 2-inch baking dish; set aside.
Section grapefruit over a bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Add orange rind to grapefruit juice; set aside.
Section oranges over bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Combine reserved grapefruit juice mixture, reserved orange juice, wine, tarragon, garlic powder, and paprika, stirring well.
Pour over filletrs.
Bake, uncovered, at 400° for 15 minutes or until fish flakes easily when rested with a fork; baste occasionally with pan juices during cooking.
Remove from oven, and carefully transfer fillets to a serving platter; top with reserved grapefruit and orange sections.
Chef
