Rockfish with Orange & Tarragon
Great flavors that do not overpower a delicate fish.
Ingredients
- 4 Rockfish filets
- 1 tbsp Butter
- 1 tbsp EVOO
- 2 tbsp Dried Tarragon
- 1/2 tsp Salt
- A few grind of fresh pepper
- 2 Juice of oranges
- 1 Orange rind
- 1/2 cup Dry white wine
- 1 tsp Flour
- 1 tbsp Fresh tarragon
Instructions
- Preheat your galley oven to 350 degrees. Mince the shallots. Zest one orange with a zester. (or, if you have no zester on board, shave the orange rind off with a vegetable peeler and mince)
- In a large fry pan, sauté shallots and orange rind in the butter and olive oil. Add the orange juice, white wine, dried tarragon, salt and pepper to the pan and sauté for a minute or two longer.
- Spray a baking dish with oil and place your fillets in the pan. Drizzle the shallot/orange mixture over the fillets and place in the preheated oven.
- The fillets should be done in 20 minutes or when easily flaked with a fork. Move the fish fillets to a serving platter. Pour the remaining sauce from the baking dish back into the fry pan.
- Sprinkle a teaspoon or two of flour into the pan and stir until thickened. Add more wine if it becomes too thick. Pour the sauce over the fish fillets on the serving platter and sprinkle with fresh tarragon.
Notes
