Tilapia in Orange Sauce
Thaw the fish (if frozen) and wash it with cold water.
- 4 tilapia filet
- 4 oranges
- 190 ml white wine, or (broth if children are at the table)
- 190 ml whipping cream ( (I used less and added some milk))
- some flour
- 1 lemon ((juice of it))
- 1 tsp mustard
- some sugar
- salt and pepper
- carrots ( (I prefer the fresh carrots with greens on it for better taste))
- rice ( (use own judgment for how much you might need))
- Prepare the rice and the carrots for the sides and let them cook while preparing the fish.
- Thaw the fish (if frozen) and wash it with cold water. Then dry it with paper towels.
- Use some lemon juice on each sides of each fish.
- Sprinkel salt and pepper on each side.
- Place flour on a large plate, then one by one put each fish into the flour and cover it with the flour - again from both sides.
- Take one of the oranges and cut some orange zest from it. Then peel the orange completely and cut orange filets (no skin).
- Use the other three oranges to squeeze orange juice from it.
- In a large pan melt some butter on medium heat and fry the fish from both sides.
- Remove the fish from the pan, cover and set aside.
- Put the pan back on the stove and add the orange juice plus the wine or broth. Let cook for a while until the sauce is reduced.
- If necessary, mix a tablespoon of starch with cold water and add, to thicken the sauce.
- Ad some lemon juice, the mustard, some sugar, salt and pepper to taste.
- Give the sauce through a small strainer to remove fruit pieces from the oranges, if necessary. Then put the sauce back to the pan.
- Ad the cream to the sauce, let cook for a minute and carefully put the fish back into the pan to reheat.
- Add the orange filets and let them get warm in the sauce.
- On a plate serve with a cup of rice, the carrots and the fish with the sauce, orange filets and sprinkle some orange zest on top of the fish.
Use some lemon juice on each sides of each fish. Place flour on a large plate, then one by one put each fish into the flour and cover it with the flour - again from both sides.
Take one of the oranges and cut some orange zest from it. Then peel the orange completely and cut orange filets (no skin).
Use the other three oranges to squeeze orange juice from it. In a large pan melt some butter on medium heat and fry the fish from both sides.
Remove the fish from the pan, cover and set aside. Put the pan back on the stove and add the orange juice plus the wine or broth.
Let cook for a while until the sauce is reduced. If necessary, mix a tablespoon of starch with cold water and add, to thicken the sauce.
Ad some lemon juice, the mustard, some sugar, salt and pepper to taste. Give the sauce through a small strainer to remove fruit pieces from the oranges, if necessary.
Ad the cream to the sauce, let cook for a minute and carefully put the fish back into the pan to reheat. Add the orange filets and let them get warm in the sauce. On a plate serve with a cup of rice, the carrots and the fish with the sauce, orange filets and sprinkle some orange zest on top of the fish.
