Citrus Fillets
photo by 2Bleu
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 lbs fish fillets
- 2 large onions, sliced
- 3 lemons, sliced
- 3 oranges, sliced
- 1⁄2 cup butter, cut into pats
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon crushed red pepper flakes
- 5 bay leaves
- 1 tablespoon parsley
- 3⁄4 cup apricot preserves
- 3⁄4 cup pineapple preserves
- 1 cup chopped pecans
- 2 tablespoons water
directions
- Grease a 13x9 baking dish. Place sliced onions in a layer on the bottom of the pan.
- Place fish fillets on top of the onions and season with the seasoned salt, pepper, garlic powder, crushed red pepper flakes, and parsley.
- Place the bay leaves in the pan around the fish. Squeeze the lemon and orange slices over the fish, then place the slices around the fish in the pan.
- Place pats of butter around the fish in the pan.
- Cover with aluminum foil and bake at 350 degrees for 20 minutes.
- In a small saucepan, warm the apricot and pineapple preserves with the water.
- After the 20 minutes, remove from oven and remove foil. Drain most of the liquid from the pan.
- Spoon the warmed preserves over the fish. Sprinkle the pecans over the preserves.
- Bake at 350 degrees, uncovered, for 10 more minutes.
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Reviews
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Mixed reviews here. I made as directed (1/2 recipe) with talapia but added almonds as well. Buddha gave it 5 stars all the way even though he didn't like the nuts. I didn't like the onion layer at all and it seemed that that is all I could smell.... on the fish, the white rice, and the corn cobs that accompanied the dish. I did like the nuts as it gave a nice crunch and they were sweet from the preserves. Made again, I would omit the onion all together but then Buddha would be upset because he loved them. Thanks for sharing the recipe.
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Cut this recipe in half & used two 8 oz salmon fillets, while pretty much following the list of ingredients! In Sstep 5 the fish was cooked for just 17 minutes & in Step 9 for another 8 minutes, for a wonderful, citrus flavored main course! ABSOLUTELY GREAT WAY TO DO UP FISH! Thanks for a new KEEPER! [Tagged, made & reviewed in Please Review My Recipe]
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I tagged this for PRMR so I'm very sorry not to be able to put any stars down for it. I had too many issues... and that isn't common for me. Usually even if I make changes, I can get a recipe to work out for me. First issue was that I discovered that my oranges were actually Seville (sour) oranges so I left out the lemon. I had no pineapple preserves so I used the same amount of canned mock pineapple. Skipped the nuts for family preference. All that by itself should have been fine. But I used frozen cod that hadn't thawed much and it didn't seem to be cooking. Actually it WAS cooking but the flesh was so dense that it threw me off so I ended up overcooking it and it tasted rubbery. The family was gracious but I know it wasn't their favorite. Going by the other reviews I know that this was just a fluke.
see 3 more reviews
Tweaks
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Perfect new style light dish. I changed some ingredient only because I prefere to use the fruits and nuts from garden. I'm sure that the original is delicious too.<br/>I used precooked quince instead of apricot and pinapple, but I added little mix fruit juice too.<br/>I used walnuts instead of pecan nuts. I will do it again!<br/>Thanks for your recipe.
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