Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides -- one minute on a side. Arrange in a 12x8x2 glass dish.~ With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup. In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips. Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade. Makes 8 servings. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan
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|Serving Size: 1 Serving (1478g)|
|Recipe Makes: 1|
|Calories from Fat: 645 (41%)|
|Amt Per Serving||% DV|
|Total Fat 71.6g||95 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 552.1mg||170 %|
|Sodium 1070.1mg||37 %|
|Potassium 4208.9mg||111 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 37.1g|
|Protein 174.8g||250 %|
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Calories per serving: 1559
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