This recipe for poached sole is light but still tasty with its sweet orange sauce. Pair with collard greens, okra, or spinach, and you are on your way to renewing you and your family's healthy habits any day of the year but especially appropriate during Kwanzaa!
Ingredients (Serves 4-5)
1 lb white fish filets (sole, tilapia or red snapper)
2 cups orange juice
2 cups white wine, or substitute the same amount of liquid
such as vegetable broth and/or water for
the wine if you do not wish to use wine
1 bunch chives or scallions, coarsely chopped
1 stalk celery, chopped
1 teaspoon whole peppercorns, or 1/2 teaspoon ground
1 orange, thinly sliced
1 lemon or lime, thinly sliced
1/2 teaspoon salt (optional)
1. In a large saucepan with sides, combine orange juice, wine, half of the chives, celery, peppercorns, salt, and orange and lemon slices. Bring to a boil, then reduce heat and keep at a low simmer. Meanwhile, rinse the fish filets under cold water and place on a plate.
2. Submerge 2-3 filets in the poaching liquid, while on a low simmer. Cover them with the orange and lemon slices so they are fully submerged.
4. After all the fish is cooked, immediately strain the poaching liquid carefully through cheesecloth or a strainer into a large bowl. Clean out the saucepan and place 1 cup of the strained poaching liquid into the saucepan to reduce.