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02 January 2013,23:36 by
J.Sujatha

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MARINATED SEAFOOD WITH ORANGES

The Marinated Seafood with Oranges recipe is best to include in your diet because it is highly contained of complete nutrition level ingredients. Preparing this dish will help you to maintain your health and the same time you can lose weight in just a few months.
Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Skin the fish fillets, cut them into strips about 1 inch and remove any bones. Dry the fish and scallops with kitchen paper towels.
  • Heat the oil in a frying pan until it gives off a slight haze and lightly brown the fish strips, about 2 minutes each side. Using a slotted fish slice, remove the fish to a shallow serving dish.
  • Add the scallops to the pan and cook on one side for 10 seconds, turn over and cook the other side for 10 seconds. Remove and add to the fish.
  • Cut the pepper and reserved orange rind into thin strips and sprinkle over the seafood with the chopped spring onions.
  • Mix together all the marinade ingredients and pour over. Cover the dish with cling film and refrigerate overnight.
  • Next day, remove all white pith from the oranges and cut them into thick slices, removing any pips. Drizzle vinaigrette over the slices and chill, covered, for 1 hour.
  • Arrange the orange slices round the marinated seafood, and then sprinkle the seafood with chopped parsley.
  • Serve chilled.

INGREDIENTS

  • 1 kg white fish fillets 
  • 500 grams scallops, dark beards removed 
  • 8 tablespoons Cooking oil
  • 2 small green pepper, cored and deseeded
  • 4 large oranges, thinly peeled 
  • 4 spring onions, trimmed and finely chopped
  • 8 tablespoons vinaigrette
  • Chopped parsley 

Marinade

  • 10 tablespoons Cooking oil
  • 10 tablespoons orange juice
  • 2 tablespoon lime or lemon juice 
  • 2 tablespoon red wine vinegar
  • 3 teaspoons salt 
  • Freshly ground black pepper
  • 4 cloves garlic, peeled and crushed 
  • 2 teaspoon grated root ginger 
  • Pinch of cayenne

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