Name: Pan-fried citrus fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 lemon grated rind and juice; 1.00 orange juice only; 2.00 garlic cloves, crushed; 15.00 ml fresh chillies 573; 15.00 ml butter; 15.00 ml fresh parsley chopped; 15.00 ml fresh basil chopped

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Ingredients (7)

trout, yellowtail or fresh mackerel

1.00	lemon — grated rind and juice
1.00	orange — juice only
2.00	garlic — cloves, crushed
15.00 ml	fresh chillies — 573
15.00 ml	butter
15.00 ml	fresh parsley — chopped
15.00 ml	fresh basil — chopped

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Method:

Place fish fillets in a shallow, nonmetallic dish. Mix together lemon rind and juice, orange juice, garlic and seasoning to taste, and pour over fish. Turn fish over in marinade. Cover and leave in the fridge to marinate for 1 hour.
Heat oil and butter in a large nonstick frying pan, until the butter is melted. Using a slotted spoon, remove fish from marinade and add to pan. Cook for 2-3 minutes on each side, until flesh just flakes when tested with a fork. Place fish on a warmed serving plate. Cover and keep warm. Add marinade to pan and bring to the boil. Boil rapidly for a few minutes, stirring occasionally, until sauce has reduced and thickened slightly. Pour over fish and garnish with fresh herbs. Serves 4.