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Steelhead with Blood-Orange Sauce
A Sweet, Surprisingly Delicious Main Course
2-3 lbs. fresh steelhead fillet
3 Tbls. butter
1/2-3/4 cup blood-orange juice
1 cup med-dry white wine
1 Tbls. lemon juice
1 Tbls. honey
1/2 cup minced green or white onion
1 tsp. soy sauce

 

Preheat oven to 400 degrees F.

Cut the fish fillet into serving sized steaks.


In a large sautee pan, over med-hi heat, brown the minced onions in the butter.

When the onions have just begun to turn transparent, place the fish, meat side down, in the pan and brown for about 2-3 minutes.

Once all the fish is browned, place each steak, skin side down, in a shallow, foil-covered pan. Pour the wine into the pan, and place in the 400 degree F. oven.

Using the same sautee pan, heat the orange juice to a simmer. Stir in the soy sauce, lemon juice, and honey.

Simmer the sauce, stirring frequently, for about 15 minutes, until it thickens. Add 1/2 cup of water and return to a simmer.

Pour the orange sauce into the pan of fish, and continue to bake. You will want to baste the fish with the orange-wine sauce every 10 minutes or so, to make sure the fish doesn't burn.

Depending on the thickness, the fish should bake for about 40-60 minutes. If the fish starts to burn, reduce the heat to 350.

When the fish is done, lay each steak on a plate and pour the sauce over the top.

Preparation Time: About 1 hour Serves: 3-4
Recipe Origin: United States
Submitted by:
Sarah Taylor
Alaska
United States
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