Poached Fish With Orange Sauce Recipe
My passion for Poached Fish With Orange Sauce grew during high school days. This compelling Poached Fish With Orange Sauce is the Main Dish of choice for a winning meal. The most essential ingredient in Poached Fish With Orange Sauce is always Fish. Stop thinking! Try this Poached Fish With Orange Sauce recipe immediately.
Ingredients
4 4 ounce fresh or frozen fish fillets
1 medium cucumber
1 teaspoon finely shredded orange peel
1 cup orange juice
1 medium carrot, shredded
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
Directions
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
Measure thickness of fish.
Set aside.
Chop enough of the cucumber to equal 1/2 cup.
Thinly slice the remaining cucumber; set aside.
In an ungreased 10 inch skillet stir together the orange peel, orange juice, carrot, and salt.
Bring the mixture to boiling.
Carefully add fish to skillet.
Return the mixture just to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes per 1/2 inch thickness offish or till the fish flakes easily when tested with a fork.
Place cucumber slices on a platter.
Use a slotted spatula to transfer fish to platter atop cucumber.
Cover with foil to keep warm.
For sauce, in a small bowl stir together the cornstarch and water.
Stir into the mixture in the skillet.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in the chopped cucumber.
Spoon the sauce over fish.
Rinse fish and pat dry with paper towels.
Measure thickness of fish.
Set aside.
Chop enough of the cucumber to equal 1/2 cup.
Thinly slice the remaining cucumber; set aside.
In an ungreased 10 inch skillet stir together the orange peel, orange juice, carrot, and salt.
Bring the mixture to boiling.
Carefully add fish to skillet.
Return the mixture just to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes per 1/2 inch thickness offish or till the fish flakes easily when tested with a fork.
Place cucumber slices on a platter.
Use a slotted spatula to transfer fish to platter atop cucumber.
Cover with foil to keep warm.
For sauce, in a small bowl stir together the cornstarch and water.
Stir into the mixture in the skillet.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in the chopped cucumber.
Spoon the sauce over fish.
