Recipe by breezermom
This recipe works best with a nice, firm white fish, such as red snapper, grouper, or tilapia. Cooking time does not include the 2 hours of marinating time.
Top Review by Tea Jenny
What a nice change having fish done like this, so light and very fresh tasting I really loved it. I did add the 1/4 teaspoon of sesame oil to the marinade I think it made all the difference. The flavours were very well balanced and the seasoning was perfect. I used a fish called river cobbler a firm white fish very like haddock, and served it with broccoli a very nice dinner. Thank you for a lovely recipe. Made for Lets PARTY 2010 we had a very nice wee dinner party.
- 1⁄4 cup orange juice
- 1 tablespoon brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon vegetable oil (I have used 3/4 tsp veg oil and 1/4 tsp sesame oil as well)
- 1⁄4 teaspoon black pepper, freshly ground
- 16 ounces fish fillets, preferably a nice firm white fish, such as red snapper, grouper, cod, tilapia (cut into 4 serving size pieces)
- 1 tablespoon sesame seeds, toasted
Directions See How It's Made
- Place the orange juice, brown sugar, ketchup, soy sauce, lemon juice, oil, and black pepper in a small bowl; stir well to combine.
- Arrange the fish in a single layer in a baking dish. Pour the orange juice mixture over the fillets. Cover and marinate in the refrigerator for 2 hours, turning once.
- Remove the fillets from the marinade, reserving the marinade. Pour the marinade into a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set half of the marinade aside.
- Place fillets on a lightly greased rack in a shallow roasting pan. Broil fillets 6 inches from heat for 10 to 12 minutes, or until the fish flakes easily when tested with a fork, basting occasionally with the marinade.
- Transfer fish to a serving platter. Sprinkle the toasted sesame seeds (I toast mine in a skillet while the fish is in the oven) over the fillets, and serve with the reserved marinade.