New York City Chefs Daily Recipe for 02/13/2002 : Fish Fried with Basil and Citrus
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Fish Fried with Basil and Citrus recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 02/13/2002 : Fish Fried with Basil and Citrus
"Fish Fried with Basil and Citrus"
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"As we graze it grows"

4 red mullet, sole, haddock or hake about 8 ounces each filleted
6 tablespoons olive oil
10 peppercorns, crushed
2 oranges, peeled and sliced and one squeezed
1 lemon
2 tablespoons plain flour
1 tablespoon butter
2 drained canned anchovies, chopped
4 tablespoons shredded fresh basil
Salt and ground black pepper

Place the fish fillets in a shallow dish in a single layer.  Pour over the olive oil and sprinkle with the crushed peppercorns.  Lay the orange slices on top of the fish.  Cover the dish, and leave to marinate in the fridge for a least 4 hours.  Halve the lemon. Remove the skin and pith from one half using a small sharp knife, and slice thinly. Squeeze the juice from
the other half. Lift the fish out of the marinade, and pat dry on paper towels.  Reserve the marinade and orange slices.  Season the fish with salt and pepper and dust lightly with flour.  Heat 3 tablespoons of the marinade in a frying pan. Add the fish and dry for 2 minutes on each side.  Remove from the pan and keep warm. Discard the marinade that is left in the pan.  Melt the butter in the pan with any of the remaining original marinade.  Add the anchovies and cook until completely softened. Stir in the orange and lemon juice, then check the seasoning and simmer until slightly reduced. Stir in the basil.  Pour the sauce over the fish and garnish with the reserved orange slices and the lemon slices.
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