Lightly-Fried Georgian Orange Fish Fillets Recipe
Fish is not something I often get the chance to eat, as my mother has little taste for it, but when I do, I always find it to be a treat. This recipe in particular is something that I greatly appreciated, as it makes a delicious recipe. It rapturously combines the sweetness of oranges, savory fried fish, delectable olives, and crunchy lettuce. It is almost like a fish salad, just better. I think that if I have company over, it would make a delicious centerpiece for any meal, as it is elegant and sophisticated in appearance. I thought it paired well with white wine; although to be frank, I know too little about wine to truly voice my opinion on it.
It does take some time to make, but the result is well worth it. The ingredients are also easily adjustable, and I, a great admirer of olives, increased the amount in mine by quite a lot. It pairs together well vegetables and fish, and for a side dish, perhaps bread would be good.
- 2 lb dover sole/whitefish/red snapper
- 2 grated orange rinds
- 1/4 cup flour, with salt, pepper, and 1 teaspoon paprika
- sufficient quantity of olive oil for deep frying
- romaine lettuce or chicory leaves
- 4 medium oranges, sliced into wedges
- 1 onion
- 30 pitted black olives
- 30 mint leaves
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 clove garlic
- Under running water clean the fish, and then cut into serving portions, such as 2 inch by 2 inch squares.
- Sprinkle the fish segments lightly with salt, and then rub in the grated orange rind, on both sides. Proceed to roll in the flour-paprika mixture.
- Heat olive oil over flame, then fry the fish slices until they are golden brown. Drain on paper towels, then place over lettuce which is arranged on a serving platter decoratively. Place the orange slices from the 4 oranges on it decoratively, garnish with the onion (preferably sautéed in olive oil of its own), and put mint leaves and olives on top.
- Mix together the lemon juice, orange juice, garlic, and additional salt, so that it is well blended. Then spoon evenly over the top of the dish. Serve immediately.
© 2017 Ryan Thomas