Recipe

Rockfish With Citrus Bagna Cauda After Giada De Laurentiis Recipe


Rockfish With Citrus Bagna Cauda After Giada De Laurentiis Recipe
This is my husbands favorite way to have fish! I like to serve on platter surrounded with steamed broccoli.

Susan2

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Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
  • 4 anchovy fillets in olive oil
  • 1 1/2 teaspoons minced garlic
  • zest from one lemon
  • zest from one orange
  • Juice from one med orange
  • Juice from half of one med lemon
  • 1tablespoon chopped fresh thryme
  • 6 (6-ounce) skinless rockfish fillets
  • Salt and freshly ground pepper

Directions
  1. Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy med saucepan over low to med heat just until the butter is melted, stirring frequently.
  2. Add the anchovies and stir until the anchovies dissolve, about 2 min. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, thyme, and lemon and orange zests. Season
  3. the sauce, to taste, with salt and pepper.
  4. The bagna cauda sauce can be made 1 day ahead.
  5. Cool, then cover and refrigerate. Rewarm before using.
  6. Meanwhile, preheat oven to 200 degrees F.
  7. Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil.
  8. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side.
  9. Transfer fish to platter.
  10. Cover with foil and keep warm in the oven while cooking the second batch of fish.
  11. Drizzle the sauce over and around the fish and serve.

Not quite what you're looking for? See more Main Dish / Fish
Comments


Keeping this for me. Family is not an anchovie lover. I am though.


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