• 6 4-ounce fresh or frozen skinless halibut, cod, sole, or other white fish fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup orange juice
  • 1/4 cup finely chopped red onion or shallots
  • 2 teaspoons white balsamic vinegar or balsamic vinegar
  • 1 teaspoon snipped fresh tarragon or rosemary or 1/2 teaspoon dried tarragon or rosemary, crushed
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • Dash bottled hot pepper sauce
  • Nonstick cooking spray
  • 4 medium tangerines
  • 2 tablespoons snipped fresh parsley
  • 6 cups torn mixed salad greens (optional)


1. Thaw fish fillets, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with salt and black pepper. Measure thickness of fish; set aside.

2. Preheat broiler. In a small saucepan, combine orange juice, red onion, balsamic vinegar, tarragon, olive oil, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until reduced to about 1/3 cup. Remove from heat. Remove 2 tablespoons of the liquid; set both mixtures aside.

3. Coat the unheated rack of a broiler pan with nonstick cooking spray. Place fish fillets on rack. Brush both sides of each fish fillet with the reserved 2 tablespoons liquid. Turn under any thin portions of fish to make uniform thickness. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

4. Meanwhile, for tangerine relish: Peel tangerines and separate into segments. Remove seeds and cut up tangerine segments. In a small bowl, combine chopped tangerines, the remaining orange juice mixture, and the parsley. To serve, divide greens, if using, among serving plates. Top with fish; spoon tangerine relish over fish. Makes 6 servings.

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