January Seasonal Recipe

Lightly Breaded Orange Chicken Serves - 3 Ingredients: 1 lb - Baramundi or other white fish (3 filets) 2 - oranges (valencia preferible) 1 Tbsp - Pastamore Citrus Balsamic Vinegar 1 pinch - garlic powder 1 dash - cayenne pepper 1 pinch - coriander 1.5 Tbsp - unsalted butter 1 cup - flour As needed - salt and black pepper As needed - vegetable oil Directions: 1.)  Combine flour, the zest of one orange, 1/2 tsp salt, 1/4 tsp black pepper, and coriander into a medium sized dish.  Mix until all ingredients are evenly distributed. 2.)  Heat a medium frying pan on the stove over medium/medium-high heat.  While the pan is heating, place the fish onto a plate.  Drizzle with  the Pastamore Citrus Balsamic Vinegar.  Rub the fish until they are evenly coated.  Add 1 Tbsp of vegetable oil to the pan and allow to warm.  Place the fish into the flour mixture.  Thoroughly cover the fish until it is breaded.  Place into the pan. 3.)  Cook the fish, turning once the first side is crispy.  Be sure to also cook the fish on its sides to ensure even cooking and texture.  The fish may appear to be too dark, but this is likely due to the balsamic vinegar that is on the fish.  If it feels and looks like it is actually burning, reduce the heat to medium/medium-low and turn the fish often.  Cook until the internal temperature reaches 145ºF.   4.)  While the fish is cooking, place a small pot on the stove over medium heat.  Add the butter to the pot and allow it to melt.  Add the juice of the two oranges to the pot (strained through a colander).  Bring to a boil, and then reduce to a simmer.  Add the garlic powder and cayenne pepper.  After a few minutes add a few tsp of flour to the pot, using a whisk to mix while adding the flour.  Add more if necessary to thicken the sauce.  Remove from the heat and season to taste with salt. 5.)  Platte the fish, and drizzle with the orange sauce.  Serve with steamed vegetables and rice.