Sherry Poached Fish With Oranges
|Fish fillets||7 Ounce|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Green onions||2 , minced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Orange juice||2 Tablespoon|
|Orange||1 , zest slivered|
Preheat oven to 400Â°F.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13-inch baking dishes.
Sprinkle with salt and cover with Sherry.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Pour liquid into saucepan and reduce over medium-high heat to 2/3 cup.
Melt butter in small saucepan over medium heat.
Add onion and saute until limp.
Remove from heat and stir in reserved poaching liquid, cream, orange juice and zest.
Return to burner, bring to simmer over low heat and cook 5 minutes, stirring frequently.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.