Baked Fish With Tomato-Orange Confit
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Baked Fish With Tomato-Orange Confit
  Fish    Seafood    Confit  
Last updated 6/12/2012 1:06:09 AM. Recipe ID 31508. Report a problem with this recipe.
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      Title: Baked fish with tomato-orange confit
 Categories: Fish, And, Seafood
      Yield: 6 Servings
 
      4    Sun-dried tomatoes -- (not
           In oil)
      1 tb Olive oil
    1/2 c  Onion -- minced
      1    Clove garlic -- peeled and
           Minced
      2 lg Tomatoes -- peeled, seeded
           And
           -
      2 tb Orange peel -- grated
      2 tb Orange juice
      2 tb Lime juice
    1/2 ts Dried tarragon -- crushed
        pn Cayenne pepper
    1/2 ts Fennel seeds -- crushed
      2    Oranges -- peeled and
           Sectioned
      1 tb Unsalted butter
           Ground black pepper -- to
           Taste
  1 2/3 lb Fish fillets
      1 ts Olive oil
           Cut into cubes
 
  Cover the dried tomatoes with boiling water and let sit until
  softened, about 20 minutes.  Drain and chop. In a medium pan heat 1
  tbsp. olive oil over medium heat. Add the onion and garlic; saute 10
  minutes. Stir in the dried and fresh tomatoes, orange peel, orange
  and lime juices, tarragon, cayenne and fennel seeds. Cook over medium
  heat 10 minutes. Stir in the orange sections, butter, pepper. Keep
  warm. Place fish on a rack in a baking pan or use a broiling pan.
  Brush with 1 tsp. olive oil and bake in a preheated 450-degree oven
  12 minutes per inch of thickness. Serve with confit on top.
  
  




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Recipe ID 31508 (Apr 03, 2005)

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