Ingredients:
3 large oranges, peeled and cut into segments
2 -3 tablespoons olive oil
3 cups thinly sliced red onions
3 cloves garlic, thinly sliced
1 (14 1/2 ounce) cans diced tomatoes with juice
1/2 cup clam juice
1/2 cup dry white wine ( can use 1 cup wine and leave out clam juice)
1/3 cup kalamata olives, pitted and sliced
salt & freshly ground black pepper, to taste
2 1/2 lbs firm white fish fillets, rinsed and pat dry ( halibut, cod, turbot, or haddock work very well here)
3 ounces drained feta cheese, thinly sliced (optional)
fresh chives, chopped,for garnish
Directions:
Heat olive oil over medium high heat in a large skillet.
Add onions and garlic and saute until tender, about 8 minutes.
Add tomatoes, clam juice and wine and bring to a boil.
Reduce heat to low, and simmer for about 3-4 minutes.
Carefully add the orange segments and olives.
Taste sauce, and add salt and pepper to taste.
Season fish fillets with salt and pepper, and arrange them in a single layer in the skillet on top of the vegetable mixture.
Cover and simmer gently until fish is cooked through and turns bright white, about 12 minutes.
Spoon the vegetables into shallow bowls and top with a fish fillet.
If using, place feta cheese slices on top of vegetable, and alongside of the fish.
Sprinkle with chopped chives, and serve hot.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.