FISH RELISH RECIPE RECIPES

Steps:

• Thaw fish fillets, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with salt and pepper. Measure thickness of the fish; set aside.
• Preheat broiler. Combine orange juice, red onion (or shallots), vinegar, tarragon (or rosemary), olive oil, garlic, and hot pepper sauce in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until reduced to about 1/3 cup. Remove from the heat. Remove 2 tablespoons of the liquid; set both mixtures aside.
• Coat the unheated rack of a foil-lined broiler pan with cooking spray. Place the fish fillets on the rack. Brush both sides of each fish fillet with the reserved 2 tablespoons liquid. Turn under any thin portions of the fish to make uniform thickness. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until the fish flakes easily when tested with a fork.
• To prepare relish, peel tangerines and separate into segments. Remove seeds and cut up the tangerine segments. Combine the chopped tangerines, the remaining orange juice mixture, and the parsley in a small bowl.
• To serve, divide greens, if using, among serving plates. Top with the fish; spoon tangerine relish over the fish.

Steps:

• In a medium bowl, toss together mango, cucumber, basil, lime juice, and olive oil. Season relish with salt and pepper.
• Heat a cast-iron skillet or grill pan over medium-high. Using a paper towel, blot fish dry. Season both sides with salt and pepper. When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary (do not overcrowd pan). Cook fish, undisturbed, until fillets release easily from pan, about 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.