Recipe - Rudderfish Poached In Marsala

Stephen Ceideburg
4 Pieces Rudderfish
1 tablespoon Olive oil
2 Cloves garlic, finely
chopped
1 tablespoon Chopped parsley
One half cup Marsala
1 Orange, juice and zest
One fourth cup Fish stock

Fish stock can be made when you have the time, frozen in ice cube trays,
then the cubes transferred to a freezer bag for storage until you need
them. If worst comes to the worst, the Knorr brand has instant fishstock
cubes, which can often be found in the "exotic" section of large
supermarkets.

In a pan large enough to take 4 serving size pieces of rudderfish in one
layer, heat a tablespoon of olive oil and gently fry 2 finely chopped
cloves of garlic and a tablespoon of chopped parsley. Add half a cup of
marsala. the juice and zest of an orange and a quarter cup of fish stock.
Bring to a simmer and slide in 4 servingsize pieces of rudder fish. Poach
just until the fish flakes, turning once if necessary, and remove the
pieces to warmed plates. Turn up the heat to high and boil the liquid
fiercely till it has reduced by at least half

Pour the sauce over the fish and serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini