Whitefish in Tangerine Sauce Peixe Com Molho De Tangerina
Elevate your seafood game with this vibrant and zesty recipe for Whitefish in Tangerine Sauce (Peixe com Molho de Tangerina). Tender whitefish fillets—perfectly seared until golden—are bathed in a luxurious sauce infused with freshly squeezed tangerine juice, a hint of honey, and the warmth of garlic and ginger. The silky sauce is thickened to perfection and enhanced with bright tangerine zest, creating a dish that’s as visually stunning as it is flavorful. Garnished with fresh parsley and juicy tangerine segments, this dish brings a taste of sunshine to your table. Ready in just 35 minutes, it’s an ideal recipe for a quick gourmet dinner. Pair it with steamed rice or roasted vegetables for a complete meal that’s fresh, citrusy, and irresistibly satisfying. Perfect for impressing guests or treating yourself to something special, this recipe brings the spirit of vibrant Brazilian cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 4 pieces whitefish fillets (such as cod, halibut, or tilapia)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup freshly squeezed tangerine juice
- 1 teaspoon tangerine zest
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 6 pieces tangerine segments (optional, for garnish)
Instructions
Rinse and pat dry the whitefish fillets with paper towels. Season both sides with salt and black pepper.
In a large non-stick skillet, heat olive oil over medium heat. Cook the whitefish fillets for 3-4 minutes per side, or until they are golden brown and just cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add unsalted butter. Once melted, stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the tangerine juice, tangerine zest, and honey to the skillet. Stir well to combine and let the mixture come to a gentle simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce, stirring constantly to prevent lumps. Continue simmering the sauce for 2-3 minutes until it thickens slightly.
Taste the sauce and adjust seasoning with additional salt or honey, if needed.
Return the whitefish fillets to the skillet, spooning the tangerine sauce over them. Let the fish warm through in the sauce for 2-3 minutes.
Transfer the fish to serving plates and drizzle with extra tangerine sauce. Garnish with fresh parsley and tangerine segments if desired.
Serve immediately with steamed rice, roasted vegetables, or a side of your choice.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 10.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
