If you've given up red meat for Lent, you can still find some delicious recipes to eat. Cumberland County's Chef Donna Desfor has an easy fish recipe that you can try.
Recipe: Tuaca-Glazed Fish Fillet
Tuaca is a marvelous liqueur that you are probably most familiar with from beach vacations; it manages to find its way into a lot of those beach-bar beverages. But what I love about it is the intriguing taste and its versatility in the kitchen. I use it as an easy fresh dessert (pour Tuaca over fresh cut, super ripe navel oranges and set the bowl out) to this marinade/basting and finishing sauce. Tuaca's blend of vanilla, the essence of Mediterranean citrus fruits, and Italian brandies are what make it so strikingly versatile! This dish is the perfect way to change up those Friday Fish dinners at this time of year. Some fresh baby lettuce, or seasoned bread crumbs and some fresh chopped vegetables make this a gorgeous and super-delicious dish, not to mention super-fast.
1/2 cup Tuaca liqueur
2 teaspoons fresh grated ginger
1/3 cup dark brown sugar
2 teaspoons soy sauce
2 tablespoons Chinese cooking wine (substitute Sake, dry white wine, or vermouth)
2 tablespoons water
3 tablespoons melted butter
1/4 cup hazelnut oil (or other nut-scented oil)
4 6-ounce fish fillets (choose a white, firm fish like sea bass or cod)
1/4 cup fresh squeezed orange juice
Baby lettuce, seasoned bread crumbs, or fresh vegetables sliced thin on the diagonal, to garnish (optional)
In a medium bowl thoroughly combine the Tuaca, ginger, brown sugar, soy sauce, cooking wine, and water. Whisking constantly add in the melted butter and hazelnut oil. Note: the marinade will thicken a bit in the refrigerator as the butter and the oil chill. Remove about one-half cup of the marinade and reserve for the sauce. Arrange the fish fillets in a bowl or heavy duty plastic bag and pour in the remaining marinade. Cover (or seal the bag) and refrigerate for at least 4 hours, or up to 24 hours.
Preheat the broiler and adjust the rack about 6 inches from the heating element. Spray a broiler pan or rimmed sheet pan with high-heat non-stick spray.
Remove the fish from the marinade; allow the excess to drip off. Place the fillets in a single layer on the prepared pan, leaving about 1 to 2 inches between each fillet. Broil until the fillets are caramelized and slightly charred on the top about 5 minutes. Note: if your fillets are particularly thick (as in the case of sea bass) lightly cover the pan with
aluminum foil and move the fish to a lower rack for an additional 5 minutes, or until the fish is just cooked through. Meanwhile, prepare the Tuaca Glaze/Sauce.
Tuaca Glaze/Sauce. Pour the reserved marinade into a small saucepan and place over medium-low heat. Whisk in the orange juice and bring to a simmer. Cook until the sauce is reduce by half and thick.
Remove the fillets from the oven and arrange on warmed dinner plates. Garnish as desired and brush or spoon the prepared glaze/sauce over each fillet. Serve immediately.
For more information, visit Chef Donna's website here.