Sunshine Poached Fish With Sorrel

Course : Fish
Serves: 2
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1 pound fish filet -- (shad, flounder, tilapia, etc.)
1 teaspoon salt and pepper to taste
1 cup fresh squeezed orange juice
1 tablespoon lemon juice
1 small shallot -- chopped
1 medium leek; halved -- sliced thin
2 ounces white wine
3 cups sorrel or spinach; fresh -- chopped
1 teaspoon olive oil
1 teaspoon arrowroot dissolved in 2 teaspoon -- white wine

Preparation / Directions:

"I springboarded this recipe off another using Tilapia, delicious and inexpensive fish farmed in Florida and elsewhere. Not having any sorrel I used spinach and this made for a quick, easy and wonderful dinner." Sauté shallots and leek in 1 teaspoon olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil. Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough). Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.

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