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© Meredith Corporation. All rights reserved. Used with permission.
To prepare fish: Thaw fish fillets, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with salt and pepper. Measure thickness of fish; set aside.
Preheat broiler. In a small saucepan, combine orange juice, onion (or shallots), vinegar, tarragon (or rosemary), oil, garlic and hot sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until reduced to about 1/3 cup. Remove from heat. Remove 2 tablespoons of the liquid; set both mixtures aside.
Coat the unheated rack of a broiler pan with cooking spray. Place fish fillets on rack. Brush both sides of each fish fillet with the reserved 2 tablespoons sauce. Turn under any thin portions of fish to make a uniform thickness. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
To prepare relish: Peel tangerines and separate into segments. Remove seeds and chop segments. In a small bowl, combine chopped tangerines, the remaining orange juice mixture and the parsley. To serve, divide greens, if using, among serving plates. Top with fish; spoon tangerine relish over fish.