3 T. flour
Salt, to taste
Pepper, to taste
4 firm white fish fillets
1 T. butter
2 T. olive oil
1 onion, sliced
1 oz. fresh garlic, chopped
1/4 tsp. ground cumin
11/4 lbs. tomatoes, skinned, seeded and chopped or 1 (14-oz.) can chopped tomatoes
1/2 cup fresh orange juice
Put flour on plate; season well with salt and pepper. Coat fish fillets lightly with seasoned flour; shake off excess. Heat butter and 1 tablespoon of oil in skillet. Add fish to pan; cook for 3 minutes on each side, or until golden brown and the flesh flakes easily. When fish is cooked, transfer to warmed serving platter. Cover with foil; keep warm until the sauce is made. Heat remaining oil in skillet. Add onion and garlic; cook for 5 minutes until softened, but not colored. Stir in ground cumin, tomatoes and orange juice. Bring to a boil and cook, stirring frequently, for 10 minutes until thickened. Serve fish and sauce separately.
Greg Martin
Orlando, Florida