Ingredients

1 orange

10 ounces Pacific sole or tilapia fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons unsalted butter

1 medium shallot, minced

2 tablespoons white-wine vinegar

2 tablespoons chopped pecans, toasted

2 tablespoons chopped fresh dill

 

Directions

1. Using a sharp paring knife, remove the skin and white

pith from orange. Hold the fruit over a medium bowl and

cut between the membranes to release individual orange

sections into the bowl, collecting any juice as well.

Discard membranes, pith and skin.

 

2. Sprinkle both sides of fillets with salt and pepper.

Coat a large nonstick skillet with cooking spray and place

over medium heat. Add the fillets and cook 1 minute for

sole or 3 minutes for tilapia. Gently flip and cook until the

fish is opaque in the center and just cooked through, 1

to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide

between 2 serving plates; tent with foil to keep warm.

 

3. Add butter to the pan and melt over medium heat.

Add shallot and cook, stirring, until soft, about 30 seconds.

Add vinegar and the orange sections and juice; loosen

any browned bits on the bottom of the pan and cook for

30 seconds. Spoon the sauce over the fish and sprinkle

each portion with pecans and dill. Serve immediately.

Makes 2 servings.