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Recipes » 2011 Wine & Food Calendar Recipes » Stuffed Pickerel with Orange Ginger Sauce - February 2011

RECOMMENDED WINE PAIRING

  • Traditional Vintage Symphony 


INGREDIENTS

  • 1 1/2 to 2 lbs (750 g to 1 kg) large white fish fillets  (pickerel, haddock or cod – 2 large or 4 small fillets)
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 2 tbsp (25 mL)  each olive oil, orange juice
  • 1 tsp (5 mL)  each minced garlic,   minced ginger 
  • 1 orange, peeled and cut into   segments        


Sauce         

  • 1/2 cup (125 mL) each orange juice, chicken stock   
  • 2 tbsp (25 mL)  each mirin (sweet rice wine),  soy sauce  
  • 1 tbsp (15 mL) minced ginger, sesame oil
  •  Salt, pepper to taste


METHOD


  • Heat oven to 350 degrees F (180 degrees C)
  • Combine cilantro, oil, orange juice, arlic and ginger
  • Place one large fish filet, dark side up on foil.  Spread with cilantro mixture, lay orange segments on top.  Top with second fish filet dark side down.
  • Bake 20 to 25 minutes or until fish flakes easily with fork
  • Meanwhile, combine sauce ingredients.  Bring to a boil, reduce heat and simmer 10 minutes or until sauce is reduced by half.
  • Slice fish, serve with sauce.

SERVES 4 TO 6