Recipe
- 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
- ½ cup fresh orange juice
- 1 ½ teaspoons orange zest
- 1 ½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- salt
- freshly ground white pepper
- ½ cup flour
- 2 tablespoons canola oil
- 2 tablespoons butter
In small a bowl, combine orange juice, orange zest, lemon zest, lemon juice and honey.
Place fish in a baking dish and pour marinade over them. Cover and refrigerate for 30 minutes.
Remove fish from the marinade. Lightly salt and pepper. Dredge in flour, shaking off excess.
Heat oil in a large skillet. Add butter and melt. Sauté fish, until golden brown about 3 minutes. Turn and repeat, cooking until done.
Contributed by Joyce Taylor MM2
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