Recipe by EdsGirlAngie
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 ...!
Top Review by AmandaInOz
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.
- 1 lb white fish fillet (orange roughy, sea bass ...)
- salt and black pepper, to taste
- butter (to grease baking dish)
- 1⁄2 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1 1⁄2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1⁄2 small bermuda onion, sliced
- 1⁄2 cup white wine
- 1⁄2 cup fresh squeezed tangerine juice
Directions See How It's Made
- Preheat oven to 400 degrees F, and butter a baking dish just large enough to fit the fish fillets.
- Combine white wine and tangerine juice; set aside.
- Place fish in baking dish.
- Sprinkle lemon juice on fish, then sprinkle on the coriander and salt and pepper to taste.
- Drizzle with olive oil, sprinkle with cilantro and top with onion slices.
- Then, pour the tangerine juice/wine mix over all.
- Bake uncovered for 25 to 30 minutes, or until fish flakes easily.