This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is no blue without yellow and without orange."
-Vincent van Gogh, Artist
This recipe works well on the grill, and with Spring coming on this is a perfect dish for your recipe box. Choosing the sweetest fruit possible is key so there's a good balance of flavors – sweet, sour, salty and savory. It's a good idea to let the tangerine topping macerate overnight so the flavors blend best.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 2 | Serving size =4 ounces fish with topping
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers as sandwiches.
|1 small||shallot (minced)|
|1 clove||garlic (minced)|
|1||tangerine (peeled, seeded and separated into sections)|
|1 Tbsp||olive oil|
|2 tsp||caper juice|
|fresh ground black pepper (to taste)|
|1 Tbsp||cilantro leaves|
|2 4 ounce||halibut filets|
|spray olive oil|
Combine the shallot, garlic, tangerine, olive oil, caper liquid, capers, salt, pepper and cilantro. Toss and then chill.
When ready to cook place a large non-stick skillet over high heat. Spray lightly with oil when the pan is hot and then add the halibut filets. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes.
Serve over rice and top with the tangerine mixture.
Serving size = 4 ounces fish with topping
Servings = 2
Amount Per Serving
|Calories 245||Calories from Fat 86|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%||Vitamin C 46%|
|Calcium 10%||Iron 7%|
|Vitamin K 7 mcg||Potassium 709 mg|
|Magnesium 108 mg|