This is a wonderfully light and fresh seafood dish with citrus overtones that is so easy and fast to prepare. Accompanied by a salad, it makes a perfect dish for a spring dinner on the patio.
Pacific Sole with Oranges & Pecans
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
A delightfully light and fresh seafood dish with citrus overtones. Accompanied with a salad, it makes a perfect dish for a spring dinner on the patio.
Course:
Main Course
Cuisine:
American
Servings: 2 people
Calories: 208 kcal
Ingredients
- 1 orange
- 10 ounces Pacific sole or Tilapia fillets
- 1/4 teaspoon salt Kosher
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons unsalted butter
- 1 tablesspoons medium shallot minced
- 2 tablespoons white-wine vinegar
- 2 tablespoons chopped pecans toasted
- 2 tablespoons chopped fresh dill
Instructions
-
Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.
-
Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.
-
Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately.
Recipe Notes
You can make this dish Paleo by using butter from hormone/antibiotic free grass fed cows. And you can even be dairy free by using a butter substitute.