Time 25 min
3/4 cup orange juice
1/2 minced shallot
1/4 teaspoon dried tarragon
4 ounces mild fish fillet(s) such as sole, tilapia or arctic char
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon fine sea salt, to taste
3 chopped pitted Kalamata olives (optional)
1/8 teaspoon ground black pepper
Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15-20 minutes; cover and set aside.
Sprinkle both sides of fish with oil, salt and pepper.
Place on a parchment-lined baking sheet and broil 5 to 6 inches from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.
Use a wide spatula to transfer fillet to serving plate, spoon sauce on top and sprinkle with olives.
You may substitute with other ingredients such as water and lemon juice or white wine for the orange juice, dried dill weed for the herbs, and capers or toasted crushed nuts or seeds for the olives.
Recipe and photo courtesy of Whole Foods