Whitefish in Tangerine Sauce (Peixe com Molho de Tangerina)

Total Time
Prep 20 mins
Cook 30 mins

This fragrant, citrusy-sweet fish is perfumed with tangerine, coriander, cilantro and Bermuda onion, and comes from Brazil, one of the world's leading producers of sweet and mandarin oranges (tangerines may have gotten their name as they passed through Tangiers in North Africa during shipping). I like to let the fish marinate for about an hour so the flavors really permeate it, then bake and serve with some rice and a green salad. This is probably interchangeable with ordinary orange juice, but there's just something wonderful about the taste of tangerines ...!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F, and butter a baking dish just large enough to fit the fish fillets.
  2. Combine white wine and tangerine juice; set aside.
  3. Place fish in baking dish.
  4. Sprinkle lemon juice on fish, then sprinkle on the coriander and salt and pepper to taste.
  5. Drizzle with olive oil, sprinkle with cilantro and top with onion slices.
  6. Then, pour the tangerine juice/wine mix over all.
  7. Bake uncovered for 25 to 30 minutes, or until fish flakes easily.
Most Helpful

This didn't really work for us. The texture of the poached fish was quite nice, and it cooked in about 15 minutes, which is always a plus. However, the flavour just wasn't there. The fish didn't absorb any of the tangerine or the lemon, and the liquid was more of a mild broth than a sauce, so it was difficult to keep the liquid on the fish long enough to enjoy much of its flavour. I used barramundi for the fish. Thanks for posting.

AmandaInOz October 30, 2008

This dish was easy to prepare & very aromatic but I found that the flavors didn't come together. I followed the recipe as shown & used ocean perch. Thanks, it was still fun to prepare.

ismist May 04, 2007

I adored this dish! It's very delicate flavor matches white fish very well. I forgot about marinating it and will make a point of trying that next time. It's also very presentable with the reds and greens of onion and cilantro. A truly great recipe.

sugarpea December 30, 2003