Lingcod in Tomato Orange Sauce
Although lingcod cannot be kept in American waters for a few more weeks, the cold water temps make for firm lingcod fillets after a trip south of the border. The delicate, mildly flavored flesh is a perfect foil for this Mediterranean-style version that offers overtones of citrus.
Ingredients:
2 lbs. fresh or freshly defrosted lingcod fillets, 2-in. pieces; 1 tbs. olive oil; 1 medium yellow onion, thinly sliced; 1 cup green olives, pitted and halved; 2 tbs. jarred capers, drained; 2 tbs. grated orange zest; 2 medium navel oranges, peeled, segmented, membranes removed; 1 28-oz. can diced tomatoes, undrained; 1 tsp. kosher salt; 1/4 tsp. black pepper
Method:
Heat oil in large saucepan over medium heat. Add onions and sauté 5 min., until softened. Add olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer 10 min. Add fish to the pan. Spoon sauce over the fish. Cover and cook for additional 7 min., until the fish is just cooked through. Sprinkle with capers and serve.
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