SOLE - LEMON SOLE IN BURNT ORANGE OIL
Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel
Indulgent low carb recipe - 14.5 grams - carbs that count (total carbs minus fiber)
Serves 4
You'll be amazed how much flavor can be coaxed from an orange, especially when you extract volatile oils from the skin, reduce the juices info a delectable sauce, and garnish the whole deal with orange segments.
5 medium juice oranges
1/4 cup garlic- or herb-flavored olive oil
4 thick lemon sole fillets (7 ounces each), without skin
With a vegetable peeler, remove 8 long strips of the orange zest and reserve. Cut the rind and all pith off 4 of the oranges. Cut in between the membranes to release the orange segments. Set aside. Squeeze the juice of the remaining orange and set aside.
In a very large nonstick skillet over medium-high heat, heat the oil. Add the strips of orange zest. Just as the strips become dark brown, about 1 minute, remove them from the skillet with a slotted spoon and set them aside.
Sprinkle both sides of the fish with salt and pepper. Add the fish to the hot oil in the skillet and cook over medium heat on both sides until the fish is crisp and lightly browned, about 2 to 3 minutes per side. (You may need to cook the fish in 2 batches.) Remove the cooked fish to a warm platter and cover loosely with foil.
Add the orange segments and the orange juice to the oil in the skillet. Cook over high heat for 1 minute, add salt and freshly ground black pepper to taste, and pour the sauce over the fish. Garnish the fish with the burnt orange peel and serve immediately.
|
