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Measurements

Title: SUNSHINE POACHED FISH WITH SORREL
Categories: Seafood, Vegetables
Yield: 2 servings

1 lb Fish filet (Shad, Flounder, Tilapia, etc.) Preferably a firm, white fish
Salt & pepper to taste
1 c Fresh squeezed orange juice
1 tb Lemon juice
1 Shallot; chopped
1 Leek; halved, sliced thin
2 oz White wine
3 c Sorrel or Spinach; fresh, chopped
1 ts Olive oil
1 ts Arrowroot dissolved in 2 ts white wine

"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."

Saute shallots and leek in 1 ts 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.
Source: Michele Stewart


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