Citrus Fish

This silky sauce is reminiscent of beurre blanc but it has a lot less fat. 


1 cup water
3/4 cup HOLLAND HOUSE White with Lemon Cooking Wine 
1/2 medium onion, sliced 
6 black peppercorns (optional)

1 bay leaf (optional)
1 medium orange

1 Tbsp. sugar

1 tsp. cornstarch mixed with 
1 Tbsp. water

1 to 2 Tbsp. butter 

1 lb. petrale sole or orange roughy fillets (if frozen, thaw in refrigerator) 


In large skillet, combine the cup of water, cooking wine, onion, peppercorns, and bay leaf. Bring to a boil; gently simmer 10 minutes (do not let boil away).

Meanwhile, use a zester to shred orange zest; set aside. Juice the orange. Heat juice with sugar in small saucepan over medium heat, stirring to dissolve sugar. Stir in cornstarch/water mixture; cook over medium-high heat stirring constantly until thickened. Remove from heat. Add butter (use 2 tablespoons for a richer sauce); stir until melted. Cover to keep warm. 

Place fish in skillet with onion/wine mixture. Add water if needed to bring up to level of fish (do not cover fish with water). Bring to boil; cover and simmer over low heat until fish is just opaque and firm to touch, 8 to 10 minutes. Use a slotted spoon to transfer fish to platter lined with paper towels. Reserve 1/4 cup cooking liquid.

Add the 1/4 cup reserved cooking liquid to orange sauce; stir until smooth (strain for a smoother texture). Remove towels from platter; drizzle sauce over fish. Garnish with reserved orange zest.

Makes 4 servings.


Per serving: 150 calories, 22g protein, 7g carb, 4g fat (2g sat. fat), 70mg chol, 140mg sodium, 0g fiber

Citrus Fish
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