This dish is quite simple to make because the fish steams right on top of the simmering vegetables. The most time consuming part, I think, is cutting the oranges into segments. In a pinch, I think a couple cans of mandarin orange slices would work well too. The oranges added just a touch of sweet to the saltiness in the olives and feta. This dish is great served with some steamed basmati rice mixed with some fresh chopped cilantro. I adapted this recipe from Bon Appetit. Originally this was made using halibut, but I've used some of the fishes I mentioned below and those worked just as well.
- 3 large oranges, peeled and cut into segments
- 2 -3 tablespoons olive oil
- 3 cups thinly sliced red onions
- 3 cloves garlic, thinly sliced
- 1 (14 1/2 ounce) candiced tomatoes with juice
- 1⁄2 cup clam juice
- 1⁄2 cup dry white wine (can use 1 cup wine and leave out clam juice)
- 1⁄3 cup kalamata olive, pitted and sliced
- salt & freshly ground black pepper, to taste
- 2 1⁄2 lbs firm white fish fillets, rinsed and pat dry (halibut, cod, turbot, or haddock work very well here)
- 3 ounces drained feta cheese, thinly sliced (optional)
- fresh chives, chopped,for garnish
- Heat olive oil over medium high heat in a large skillet.
- Add onions and garlic and sauté until tender, about 8 minutes.
- Add tomatoes, clam juice and wine and bring to a boil.
- Reduce heat to low, and simmer for about 3-4 minutes.
- Carefully add the orange segments and olives.
- Taste sauce, and add salt and pepper to taste.
- Season fish fillets with salt and pepper, and arrange them in a single layer in the skillet on top of the vegetable mixture.
- Cover and simmer gently until fish is cooked through and turns bright white, about 12 minutes.
- Spoon the vegetables into shallow bowls and top with a fish fillet.
- If using, place feta cheese slices on top of vegetable, and alongside of the fish.
- Sprinkle with chopped chives, and serve hot.