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Name: Rudderfish Poached in Marsala
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Marsala; Stephen Ceideburg; 2 Cloves garlic, finely; 1 Orange, juice and zest; 4 Pieces Rudderfish; 1 tb olive oil; 1 tb Chopped parsley; 1/4 c Fish stock

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INGREDIENTS

1/2 c Marsala
Stephen Ceideburg
2 Cloves garlic, finely
1 Orange, juice and zest
4 Pieces Rudderfish
1 tb olive oil
1 tb Chopped parsley
1/4 c Fish stock

Servings

INSTRUCTIONS

Fish stock can be made when you have the time, frozen in ice- cube trays, then the cubes transferred to a freezer bag for storage until you need them. If worst comes to the worst, the Knorr brand has instant fish-stock cubes, which can often be found in the "exotic" section of large supermarkets. In a pan large enough to take 4 serving size pieces of rudderfish in one layer, heat a tablespoon of olive oil and gently fry 2 finely chopped cloves of garlic and a tablespoon of chopped parsley. Add half a cup of marsala. the juice and zest of an orange and a quarter cup of fish stock. Bring to a simmer and slide in 4 serving-size pieces of rudder fish. Poach just until the fish flakes, turning once if necessary, and remove the pieces to warmed plates. Turn up the heat to high and boil the liquid fiercely till it has reduced by at least half Pour the sauce over the fish and serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93. Courtesy Mark Herron.

NOTES

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Rudderfish Poached in Marsala

1/2 c Marsala
 Stephen Ceideburg
2 Cloves garlic, finely
1 Orange, juice and zest
4 Pieces Rudderfish
1 tb olive oil
1 tb Chopped parsley
1/4 c Fish stock

Fish stock can be made when you have the time, frozen in ice- cube trays,  then the cubes transferred to a freezer bag for storage until you need  them. If worst comes to the worst, the Knorr brand has instant fish-stock  cubes, which can often be found in the "exotic" section of large  supermarkets.    In a pan large enough to take 4 serving size pieces of rudderfish in one  layer, heat a tablespoon of olive oil and gently fry 2 finely chopped  cloves of garlic and a tablespoon of chopped parsley. Add half a cup of  marsala. the juice and zest of an orange and a quarter cup of fish stock.  Bring to a simmer and slide in 4 serving-size pieces of rudder fish. Poach  just until the fish flakes, turning once if necessary, and remove the  pieces to warmed plates. Turn up the heat to high and boil the liquid  fiercely till it has reduced by at least half    Pour the sauce over the fish and serve.    Posted by Stephen Ceideburg    From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.  Courtesy Mark Herron.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 4 Servings

Calories: 58
Calories from Fat: 9 (16%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0.1mg		0 %
Sodium 25.5mg		1 %
Potassium 97.4mg		3 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.5g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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