Citrus Lingcod With Orange Almond Rice
|Pink grapefruit||1 Large|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Chopped shallots||6 Tablespoon|
|Water||2 1⁄4 Cup (36 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Lingcod fillets||2 Pound|
|Olive oil cooking spray||1|
|Rice vinegar/White wine vinegar||1⁄4 Cup (4 tbs)|
Finely shred 1 1/2 tablespoons each orange and grapefruit peel (colored part only) and 1 teaspoon each lemon and lime peel (colored part only).
Mix peels and set aside.
Cut remaining peel and all white membrane from grapefruit, lemon, lime, and 2 of the oranges.
Hold each peeled fruit over a bowl; cut between membrane to release fruit segments into bowl.
Squeeze juice from remaining 2 oranges; set aside.
Toast almonds in a 2-quart pan over medium heat until golden (3 to 5 minutes), stirring often.
Remove from pan; set aside.
In same pan, heat 1 tablespoon of the oil; add 1/4 cup of the shallots and cook, stirring, until soft but not browned (2 to 3 minutes).
Add water, 3/4 cup of the orange juice, and almond extract.
Bring to a boil; add rice.
Reduce heat to low, cover, and simmer until rice is tender to bite (20 to 25 minutes).
Meanwhile, rinse fish and pat dry; cut into serving-size pieces.
Spray with cooking spray.
Place fish on lightly greased rack of a broiler pan.
Broil about 4 inches below heat, turning once, until fish is just opaque but still moist in thickest part; cut to test (about 10 minutes).
While fish is broiling, heat remaining 1 tablespoon oil in a wide nonstick frying pan over medium heat.
Add vinegar, remaining 2 tablespoons shallots, any remaining orange juice, and citrus segments and juices.
Cook, swirling pan often, just until sauce is warm.
Stir almonds into rice; spoon onto warm plates.
Lift fish onto plates; spoon sauce over fish and rice.
Garnish with mixed citrus peels.