MAHIMAHI WITH CITRUS BALSAMIC VINAIGRETTE

MAHIMAHI WITH CITRUS BALSAMIC VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 14

1 cup roasted red peppers, skins removed
1 roasted garlic clove
1/4 cup sliced red onion
1/4 teaspoon cayenne pepper
1/4 cup vegetable stock
For the vinaigrette:
1/2 tablespoon butter
2 tablespoons balsamic vinegar
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon flour
pinch kosher salt
1 pound mahimahi or other white fish fillets, cut into 4 oz portions
4 teaspoons chopped chive for garnish
2 teaspoons grated or finely chopped orange zest for garnish

Steps:

Preheat oven to 350. Combine peppers, garlic, onion, cayenne in a blender with only enough of the vegetable stock to thin. Blend until smooth then set aside. Brown butter in skillet over medium heat. Whisk in vinegar, orange juice concentrate and remaining vegetable stock and bring to a boil. Remove from heat and stir in flour and salt. Return to heat and simmer for 3 minutes, or until slightly thickened. Remove from heat and set aside. Spray a baking dish with non-stick cooking spray, place fish in dish and bake for about 10 to 12 minutes, until fish flakes easily. To serve, place portion of fish on plate, top with 1/4 cup red pepper puree and 2 tablespoons warm vinaigrette. Garnish with chives and zest.