Flounder In Orange Sauce With Pine Nuts Recipes

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

FISH IN PINE NUT SAUCE

Steps:

• Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
• In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
• In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
• Variation
• You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

FLOUNDER IN ORANGE SAUCE WITH PINE NUTS

Steps:

• Heat broiler. Arrange fish on broiler pan and rub them with a few drops of oil. Broil about 2 inches from source of heat, 4 to 5 minutes, depending on thickness of fillets. Do not turn them.
• Heat 1 tablespoon of oil in small skillet. Saute raisins and pine nuts over medium heat 2 to 3 minutes, until nuts begin to color. Stir in orange juice concentrate, lemon juice and water and simmer to heat.
• When fish is cooked, arrange on serving plates and spoon sauce over. Sprinkle with parsley.

FILLET OR FLOUNDER OR SOLE IN ORANGE SAUCE

Steps:

• Dry fish on paper towels.
• mix flour, salt and pepper together.
• dip fish slices in seasoned flour to coat lightly.
• melt 2 tblsp butter in large skilet.
• Add onion and saute over medium heat until they are soft but not browned.
• Leave onion in pan.
• Add fish filets and cook until lightly browned, turning once, 2 to 3 minutes on each side.
• Do not crowd fish in pan.
• Repeat steps 2 and 3 for larger portions of fish.
• Remove fish to a micro safe dish.
• Lower heat and melt 2 tablespoons butter, add orange juice concentrate and wine.
• Stir to combine and heat through.
• Pour sauce over fish.
• Microwave few minutes to reheat.

PINE NUT-ORANGE CARAMEL SAUCE

Steps:

• Cook sugar and orange juice in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes; mixture will be foamy. Add cream and butter (mixture will bubble) and whisk until smooth. Whisk over medium heat until mixture thickens slightly and is deep caramel color, about 2 minutes. Remove from heat. Whisk in sour cream. Stir in pine nuts. Let cool 5 minutes. Mix in orange peel. Cool until just warm. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)

FLOUNDER IN LEMON AND WINE SAUCE

Steps:

• Mix bread crumbs, salt and pepper in a shallow bowl.
• Dredge fish fillets in the crumbs mixture, shake off any excess.
• Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
• Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
• Transfer the fish to a large serving plate, cover to keep warm.
• Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
• Add green onion and butter and quickly remove from heat.
• Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.

FLOUNDER FILLETS WITH ORANGE SWEET AND SOUR SAUCE

Steps:

• 1. TO MAKE THE SAUCE: In a small bowl, mix all the ingredients except the cornstarch. Add the cornstarch and stir until dissolved. Set aside. 2. In a small bowl, cover the mushrooms with hot water. Let stand until softened, about 30 minutes. Drain. Cut off and discard the tough stems, if attached. Cut each mushroom into quarters. 3. In a medium saucepan of salted boiling water, cook the carrots just until crisp-tender, about 1 minute. Drain and set aside. 4. Place the ginger in a clean kitchen towel. Squeeze and wring the ginger over a bowl to extract the juice. Stir in the soy sauce. Rub the ginger juice mixture into each fillet, and season with the pepper. 5. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Heat a large flat-bottomed wok or deep skillet over high heat. Add enough oil to come halfway up the sides and heat it over high heat until very hot, but not smoking (the surface will shimmer slightly), or a deep-frying thermometer reads 375°F. 6. Put the cornstarch in a shallow bowl. Coat each fish fillet with cornstarch. In batches, without crowding, deep-fry the fish fillets until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to a wire rack to drain and keep warm in the oven while frying the rest of the fillets. Arrange the fish on a large platter and keep warm in the oven while making the sauce. 7. Pour off all the oil from the wok. Wipe out the cornstarch in the wok with paper towels. Return 2 tablespoons of the oil to the wok and place over high heat. Add the carrots, mushrooms, scallions, and peas, and stir-fry until the scallions begin to wilt, about 30 seconds. Stir the sauce mixture, pour into the wok, and stir until boiling and thickened. Pour the sauce over the fish and serve immediately.NOTE: Dried shiitake mushrooms, sometimes called dried black Chinese mushrooms, are used in many Asian dishes. They have a milder flavor than other dried mushrooms, such as Italian porcini. They range in size from small to very large. In general, the larger mushrooms are the most expensive, but they have the strongest flavor. I use the moderately priced medium-sized shiitakes. They can be purchased at Asian grocers and many supermarkets.