Pompano Fillets With Orange Wheat Pilaf Recipe
This high on flavor Pompano Fillets With Orange Wheat Pilaf recipe awaits you!. The marriage of the irresistible flavors of Fish with other ingredients is the secret to this Pompano Fillets With Orange Wheat Pilaf. A lip-smacking Main Dish, this Pompano Fillets With Orange Wheat Pilaf completes your spread. You may not realize, but here I am presenting you a very nice Low Calorie dish Pompano Fillets With Orange Wheat Pilaf. You owe me a thanks for sharing this recipe.
Ingredients
1 small onion, chopped
1 tablespoon Sausalito Fish Stock
1 tablespoon orange juice
1/2 cup cooked wheat kernels
Dash of grated orange rind
Dash of marjoram
1/2 pound skinned pompano fillets
6 orange slices, halved
Minced scallions (garnish)
Directions
Place the onions in a medium-size skillet with the stock.
Cook the onions slowly over low heat until they are tender.
Add a few drops of water, if necessary, to prevent scorching.
Add the orange juice, wheat kernels, orange rind, and marjoram.
Stir until the wheat kernels are heated through.
Cover and keep warm while preparing the fish.
Place the pompano in a large skillet with enough boiling water to nearly cover.
Arrange the orange slices over the fish.
With the water barely simmering and the pan partially covered, poach the fish until opaque throughout, about 8 to 10 minutes.
Place the wheat pilaf on a serving plate.
Arrange the fish fillets over the pilaf and garnish with the scallions, if desired.
Cook the onions slowly over low heat until they are tender.
Add a few drops of water, if necessary, to prevent scorching.
Add the orange juice, wheat kernels, orange rind, and marjoram.
Stir until the wheat kernels are heated through.
Cover and keep warm while preparing the fish.
Place the pompano in a large skillet with enough boiling water to nearly cover.
Arrange the orange slices over the fish.
With the water barely simmering and the pan partially covered, poach the fish until opaque throughout, about 8 to 10 minutes.
Place the wheat pilaf on a serving plate.
Arrange the fish fillets over the pilaf and garnish with the scallions, if desired.
