Prep 25 mins
Cook 20 mins
I tend to experiment a lot and hardly ever remember what it was that was good. However, this is one experiment that I make over and over again. It happens to be very similar to an African recipe, minus the kumquats, so it was one of those experiments that had already been proven elsewhere. I find that tilapia works well with this, but I have also made it with salmon and bream to good results. Sole does not work well as it tends to fall apart, and halibut just didn't seem to pick up the flavors. I like it with serrano peppers, for those who like a milder dish jalapenos work well. The kumquats add to the citrus intensity and they look good in the sauce (and what else can you do with them?).
- 4 tilapia fillets, about 1.5 pounds total
- 1 cup orange juice, low pulp (I prefer to squeeze my own)
- 1 cup white wine (plus one glass for the cook)
- 10 kumquats
- 5 jalapenos or 5 serrano peppers
- 2 cups cooked rice
- Slice kumquats and peppers crosswise, about 1/16" thick.
- Discard kumquats seeds, pepper seeds too if you wish.
- Heat juice, wine, kumquats, and peppers in a skillet large enough to hold the four filets.
- Once the pouching mixture boils, turn down heat to simmer and add fish.
- Cook for about 10 minutes per inch.
- Once fish is cooked, remove from the skillet and keep warm.
- Turn up heat and reduce poaching liquid by about half.
- Serve fish with rice and use the reduced poaching liquid as a sauce.