- 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.