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    FISH FILLET IN ORANGE SAUCE     

   Ingredients :
 
8 fish fillets (sole, sea bass, sword fish etc) rinsed
2 oranges, peeled, pitted and cut in pieces
4 tablespoons flour
1/3 cup Cointreau or orange liquor (optional)
2 tablespoons ají amarillo fresco / fresh yellow aji (chili) , rinsed, seede
2 cups undiluted evaporated milk
1 cup fresh orange juice
4 tablespoons butter
½ cup heavy cream
½ cup fish stock
Salt
Pepper
Parsley, chopped for garnish

   Preparation:

Blend milk with orange pieces and strain. Separate.

Melt butter in a medium size saucepan and add flour. Stir until combined. Add blended milk, stock and chili. and continue stirring until sauce thickens. Stir in orange juice and cook 2 minutes more. Add liquor and cream. Season to taste.

Butter a heatproof serving dish and spread ½ cup of sauce on the bottom. Arrange fish, previously seasoned, and cover with remaining sauce.

Bake in preheated oven to 400°F (200°C) for 10 or 12 minutes or until fish is done.

Serve hot with white rice, potato puree or steamed vegetables.

How to fillet, skin and debone fish
        8 servings
       
 
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