The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Fish in Tangerine Sauce (Peixe em Molho de Tangerina)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-pound red snapper or bass, cleaned, with head and tail left on 2 tablespoons lemon juice salt, freshly ground pepper
butter 1 tablespoon olive oil 1 tablespoon melted butter
1/4 pound mushrooms, sliced 1 tablespoon chopped parsley 1 scallion, chopped, using green and white parts
1 cup dry white wine 1/2 cup tangerine juice



1 Season the fish with lemon juice, salt, and pepper. Put the fish in a buttered baking dish just large enough to hold it and pour over it the olive oil and melted butter. Sprinkle the fish with the mushrooms, parsley, and scallion. Pour the wine and tangerine juice over it and bake in a preheated hot (400 F.) oven for 25 to 30 minutes, or until it flakes easily when tested with a fork.

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