Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Red Snapper in Orange Sauce
Red Snapper in Orange Sauce
Ingredients (Serves 4)
- 750 g (1 1/2 lbs) red snapper fillets
- Salt, fresh ground pepper, lemon juice, Worcestershire sauce
- Flour for dredging
- 60 mL (4 tbsp) butter
- 15 mL (1 tbsp) oil
- 2 shallots, finely chopped
- 3 oranges, zest of one orange, finely grated
- Lemon juice
- Peeled, whole, orange sections
Method
Season snapper fillets with salt and pepper, lemon juice and Worcestershire sauce, let marinate 30 minutes.
Pat fillets dry, dredge lightly in flour.
Heat butter and oil until just foamy, add fillets and cook over medium low heat until just done.
Remove fillets, keep warm.
Add shallots and orange zest to butter in pan, cook 1 minute.
Add juices of 3 oranges, reduce until syrupy.
Season with salt, pepper and lemon juice.
Pour sauce over fish, serve garnished with peeled orange sections.
Serve with freshly steamed green beans and a white rice pilaf.
Wine suggestion: Grey Monk Ebronfelser 1983
