Sunshine Poached Fish With Sorrel

Recipe Ingredients

1 lb	454g / 16oz	Fish filet - (shad, flounder, tilapia, etc.)
		Salt and pepper to taste
1 cup	237ml	Fresh squeezed orange juice
1 tablespoon	15ml	Lemon juice
1		Shallot - chopped
1		Leek; halved - sliced thin
2 oz	56g	White wine
3 cups	438g / 15oz	Sorrel or spinach; fresh - chopped
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Arrowroot dissolved in 2 teaspoon - white wine

Recipe Instructions

"I springboarded this recipe off another using Tilapia, delicious and inexpensive fish farmed in Florida and elsewhere. Not having any sorrel I used spinach and this made for a quick, easy and wonderful dinner." Saute shallots and leek in 1 teaspoon olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil.

Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).

Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.

Source:
George Gilder

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