*  Exported from  MasterCook  *
 
                    BAKED FISH WITH TOMATO-ORANGE CONFIT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             And
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Sun-dried tomatoes -- (not
                         In oil)
    1       tb           Olive oil
      1/2   c            Onion -- minced
    1                    Clove garlic -- peeled and
                         Minced
    2       lg           Tomatoes -- peeled, seeded
                         And
                         -
    2       tb           Orange peel -- grated
    2       tb           Orange juice
    2       tb           Lime juice
      1/2   ts           Dried tarragon -- crushed
            pn           Cayenne pepper
      1/2   ts           Fennel seeds -- crushed
    2                    Oranges -- peeled and
                         Sectioned
    1       tb           Unsalted butter
                         Ground black pepper -- to
                         Taste
    1 2/3   lb           Fish fillets
    1       t            Olive oil
                         Cut into cubes
 
   Cover the dried tomatoes with boiling water and let sit until softened,
   about 20 minutes.  Drain and chop. In a medium pan heat 1 tbsp. olive oil
   over medium heat. Add the onion and garlic; saute 10 minutes. Stir in the
   dried and fresh tomatoes, orange peel, orange and lime juices, tarragon,
   cayenne and fennel seeds.  Cook over medium heat 10 minutes. Stir in the
   orange sections, butter, pepper. Keep warm. Place fish on a rack in a
   baking pan or use a broiling pan. Brush with 1 tsp. olive oil and bake in a
   preheated 450-degree oven 12 minutes per inch of thickness. Serve with
   confit on top.
   
   Recipe By     : Sarah Leah Chase
  
 
 
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