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Use any good meaty fish fillets for this dish. Grate the mandarine peel with a light hand on a sharp grater or it will tear. Grate the zest of 2-4 mandarines (depending on size). Place 4 fish fillets (about 800g) in a large dish and pour over them the juice of 4-8 mandarines mixed with 2 cm fresh ginger, grated. Cover and leave in the refrigerator, turning occasionally, for up day or at least one hour. Finely chop 1 cupful or more of fresh parsley, 2 large onions and 2-3 large cloves of garlic. Heat 3 tablespoons of olive oil in a medium size saucepan, add the parsley, onion and garlic mixture, cover the pan and sweat gently, stirring from time to time, until the onion is almost melting. Heat the grill to very hot, drain the mandarine fish mari- nade into to onions and add the zest. Simmer the onions and marinade, uncovered, until the excess liquid disappears. Puree in a food processor, blend or sieve and add salt and pepper to taste. Reheat gently. Meanwhile, dry the fish fillets, brush them with olive oil and grill them for a couple of minutes on each turning only once, until the fish flakes at its thickest point. Serve with the sauce. Posted by Stephen Ceideburg From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 233 (42%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 237.6mg||73 %|
|Sodium 210.5mg||7 %|
|Potassium 1339.6mg||35 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.5g|
|Protein 76g||109 %|
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Calories per serving: 558
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