Old City Salts

Old City Salts
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Sunday, June 9, 2013

Smoked Serrano Orange Broiled Fresh Fish

There is nothing better then catching a fish and having it for dinner that evening...if you can't do that go to your local fish market and get the freshest catch of the day!

We found two really nice size tilipia and I picked up a couple of naval oranges at the market...so an idea was formed.

Fresh orange mixed with Smoked Serrano sea salt on a delicately broiled fresh fish sounded like a nice and easy meal for the family.  This dish is simple, yet elevated!  It took minutes to prepare and cook, 25 in total.


1)  2 large tilipia fillets
2)  1 naval orange
3)  4 tablespoons of grass fed butter
4)  1/2 teaspoon of Smoked Serrano sea salt (or to taste)
5)  1/4 cup finely diced red bell pepper
6)  Extra virgin olive oil


Arrange tilipia fillets in a baking dish and squeeze the juice of one naval orange over fish.  After squeezing remove pulp and add to the baking dish over fish.  Season the fish with Smoked Serrano sea salt.  Place the pats of butter on the fish.  Bake covered in a 400 degree oven for 20 minutes, if your fish is thin check for doneness around 15 minutes.

Remove the cover during the last 5 minutes of cooking and ladle the sauce in the dish over the fish.  While finishing off the fish, finely dice your red bell pepper for garnish.

Plate fish over your favorite rice or serve with a side of vegetables.  You can sprinkle a little more Smoked Serrano sea salt to finish the dish!  The Smoked Serrano goes so well with citrus and brings a well balanced flavor profile to the entire dish!

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