Sauteed fish with garlic and Seville orange by Najmieh Batmanglij
4 thick fillets of red snapper, orange roughy, rockfish or salmon
2 tablespoons all purpose flour
1 teaspoon salt
10 cloves garlic, peeled
4 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 cup fish broth
1 cup fresh Seville orange juice or half cup available orange juice and 1/4 cup lime juice.
Wash and pat fish dry. Dust with 1 tablespoon flour which has been mixed with the salt.
In a large and shallow non stick pan, sauce the fish and garlic on both sides in 2 tablespoons of olive oil (or little more if required), over medium heat.
Add the turmeric and pepper, cook for a few minutes longer, until golden brown.
Add the fish broth.
Dissolve 1 tablespoon flour into the citrus juice and add this to the pan.
Add salt and pepper to taste.
Simmer uncovered for a further ten minutes or until fish is tender.
Remove from the heat, place the fish on a serving platter. Pour the sauce over and serve.