Fillets Of Fish In Sangria Sauce Recipe

Fillets Of Fish In Sangria Sauce picture


Difficulty LevelBetter BuyHealth IndexHealthy++
MethodMain Ingredient


 White fish fillets12
 Fish fillets12
 All purpose flour125 Milliliter (1/2 cup)
 Lemon juice45 Milliliter (3 tbsp)
 Butter60 Milliliter (4 tbsp plus 1 tsp (5 mL) extra butter)
 Orange1⁄2 , juiced
 Grated orange zest15 Milliliter (1 tbsp)
 White wine/Rose wine60 Milliliter (1/4 Cup)
 Wine60 Milliliter (1/4 cu, rose or white)
 Cayenne pepper2 , beaten
 Egg yolks2 , beaten
 Cayenne pepper To Taste
 Cream60 Milliliter (1/4 cup)
 Parsley15 Milliliter (1 tbsp)
 Chopped parsley15 Milliliter (1 Tablespoon)
 Butter1 Teaspoon (5 Milliliter Extra)
 Orange1 , zested, cut in fine strips and blanched
 Orange1 , peeled and cut in fine strips and blanched (Use The Peel Of Orange)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3018 Calories from Fat 925

% Daily Value*

Total Fat 105 g160.9%

Saturated Fat 38.7 g193.4%

Trans Fat 0 g

Cholesterol 1704.7 mg

Sodium 2130.4 mg88.8%

Total Carbohydrates 181 g60.5%

Dietary Fiber 11.7 g46.7%

Sugars 45.4 g

Protein 341 g681%

Vitamin A 89% Vitamin C 281.9%

Calcium 131% Iron 45.3%

*Based on a 2000 Calorie diet


Coat fish fillets in combined flour, salt and pepper.
Combine half the lemon juice and half the butter in frying pan.
Heat till butter melts.
Fry 6 fish fillets, 2 minutes on each side.
Set fish fillets aside on platter.
Drain juices from pan.
Heat remaining lemon juice and butter and fry remaining fish fillets.
When cooked, place on serving platter, cover with aluminum foil and keep warm in oven.
Combine orange juice, zest and white wine in top of double boiler.
Bring to boil, then reduce heat to simmer.
Add egg yolks and cayenne, stirring until thickened.
Remove pan from heat.
Stir in cream, parsley and butter.
Pour sauce over fish fillets and serve garnished with orange strips.
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