Directions:
- Pepper both sides of the fish.
- Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
- Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
- Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
- Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
- Place fish on plates and top with vegetables, spooning sauce over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1234.11 Kcal (5167 kJ) | ||
| Calories from fat | 400.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.54g | 69% | |
|---|---|---|---|
| Cholesterol | 57.39mg | 19% | |
| Sodium | 52.81mg | 2% | |
| Potassium | 1346.85mg | 29% | |
| Total Carbs | 136.15g | 45% | |
| Sugars | 18.41g | 74% | |
| Dietary Fiber | 11.57g | 46% | |
| Protein | 47.61g | 95% | |
| Vitamin C | 69.9mg | 117% | |
| Vitamin A | 3.6mg | 121% | |
| Iron | 6.3mg | 35% | |
| Calcium | 574mg | 57% | |
| Amount Per 100 g | |||
| Calories | 345.83 Kcal (1448 kJ) | ||
| Calories from fat | 112.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 69% | |
|---|---|---|---|
| Cholesterol | 16.08mg | 19% | |
| Sodium | 14.8mg | 2% | |
| Potassium | 377.43mg | 29% | |
| Total Carbs | 38.15g | 45% | |
| Sugars | 5.16g | 74% | |
| Dietary Fiber | 3.24g | 46% | |
| Protein | 13.34g | 95% | |
| Vitamin C | 19.6mg | 117% | |
| Vitamin A | 1mg | 121% | |
| Iron | 1.8mg | 35% | |
| Calcium | 160.9mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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