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piescientista on 2.4.2011
This did not work for me. Tangerines turned very sour/bitter, even with a good cleaning of pith.
Codfish With Clementine
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Description
A rather light dish (despite the butter …) but very unique. I really like the sweet and sour of the clementine with the rich creaminess of the butter.
Ingredients
- 2 pieces Codfish Fillet
- 2 whole Sweet Clementines (I Used California Cuties)
- 1 Tablespoon Butter
- 1 pinch Salt And Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Crushed Sage
- 1 teaspoon Thyme
Preparation
Peel the clementines and separate the individual wedges.
Brown the butter, over medium heat, in a skillet big enough to accommodate both fillets.
In the meantime, rub the fillets on both sides with the dry spices (except for the sage and thyme).
When the butter is completely melted, drop in the sage and thyme lightly. Fry the spices until the butter gets brownish, then add the fillets and let them lightly fry for 4 minutes on each side.
Add the clementine wedges together with the fillets.
After the fish is cooked through, take the fillets out and de-glaze the skillet with a wooden spoon, while the clementines are still bathed in the spiced-butter.
Pour the reduced sauce and clementine wedges over the fillets and enjoy!
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