Citrus Fish
60 days ago
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I like to call this recipe “sunshine on a dish.” It harkens back to when I used to fish with my father, and also my Florida roots. Citrus Fish pays homage to that time, after all, fish and oranges go together like Florida and sunshine.
The Fish
For this recipe you can choose sole or cod. Both are mild, delicate fish that will take to flavor well.
Before cooking the fish fillets, coat them with a simple rub made of cornstarch, smoked paprika, garlic powder, onion powder, red chili flakes, oregano, thyme, salt and pepper. Mix everything together and then coat each piece of fish.
Cook the fish on the stovetop for a few minutes before placing on a sheet pan to go into the oven.
The Sauce
The sauce for this recipe radiates brightness with its orange flavor, which is from the zest and juice of fresh oranges and a cup of bottled orange juice. The citrus notes are balanced with the addition of garlic, spicy mustard, vegetable or seafood stock, and honey.
There are four cloves of garlic in the sauce, which can be minced using the 7″ Santoku.
If you need some guidance on mincing garlic, Cutco has a great tutorial to show you how.
The recipe also include a dash of hot sauce but that’s completely optional based on your taste. It is a delightful treat by itself, served over rice or with hot grits, and if you want a crispier fish, you can serve the sauce on the side.
This Citrus Fish is so delicious, I think that even those who are not fans of fish will enjoy it. And for me, it’s not just a great dish, it also reminds me of my dad.
Ingredients
For the fish:
- 1 cup cornstarch
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon red chili flakes (use less if you don't like things too spicy)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon ground black pepper
- 4 to 6 sole or cod fillets, depending on size
- 1/4 cup olive oil, for cooking
For the orange sauce:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon spicy mustard
- 1 cup vegetable or seafood stock
- Zest and juice of 2 oranges
- 1 cup concentrated orange juice
- 1 tablespoon honey
- Salt and pepper, to taste
- Dash of hot sauce, optional
- 1/4 cup chopped fresh cilantro
Directions
For the fish:
- Preheat oven to 325 F.
- Combine the cornstarch, spices and dried herbs in a bowl.
- Cover each piece of fish completely in the spice rub.
- Heat a nonstick frying pan over medium heat with olive oil.
- Add the fish fillets.
- Cook for 3-4 minutes on the first side, then carefully flip and place the fillets on a baking sheet and place in the oven.
- Bake for 4-5 minutes or until the fish flakes easily.
For the orange sauce:
- In a saucepan over medium heat, add the oil and garlic.
- Sauté for 1-2 minutes, but be careful not to burn the garlic.
- Add in the mustard, stock, zest and juice of the fresh fruit.
- Pour in the orange juice and honey.
- Bring the sauce to a boil, then reduce heat to a simmer and season with salt and pepper, to taste. Add hot sauce if using.
- Serve over top of fish and sprinkle with fresh cilantro.
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