So this is what I cooked for dinner tonight:
Fish with Orange and Hazelnuts
Ingredients: about 1 pound of fish fillets (if they have skin, remember to scratch off the scales first with a blunt knife)
about 200 gr of unsalted nuts (I used hazelnuts, but cashews or almonds or walnuts would also work fine)
1 large or 2 medium-sized onions, diced
A few shakes of salt, pepper and oregano. You can also go creative and add coriander, ginger, cardamom, garlic, and parsley. And a pinch of cinnamon or curry powder. OK, I’ll admit it. I used oregano and a ready-made “Wok spices” mix from the shop on the corner.
The freshly squeezed juice of 2 oranges, plus whatever amount of pulp you want to scrape off from inside the peel with a knife.
Cover the bottom of a wide skillet with olive oil. Then put in the diced onions and nuts. Fry on high for a couple of minutes, stirring occasionally, then put in the fish fillets. Add the spices, turn over the fish after a minute. After another minute, pour in the juice and turn down to low heat. Stir around occasionally and let the sauce reduce (don’t ask me by how much, I can’t measure it). After the fish looks done and a reasonable amount of sauce seems to have receded, turn the heat up to maximum for half a minute and then turn off. Shouldn’t take long, but I didn’t look at my watch. Maybe 15 minutes? I recommend serving it over rice, just so the sauce gets absorbed, but I was really hungry so I ate my rice before that (and the salad too).
Serves 2 normal people or one hungry Naguabo.
No, I don’t photograph my food. If you want to see what it looks like, make the effort to cook it. If you’re not in a fishy mood, this can also be done with thin slices of any kind of tender meat or fowl, but might take longer. I liked it, hope you will too.