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Continued: Recipes: New ways to prepare fish

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  • Last update: March 26, 2014 - 2:06 PM

• 1 tsp. grated fresh ginger

1 tsp. sambal oelek chile paste (see Note)

Directions

Combine all the ingredients in a bowl; let sit for 1 hour before serving.

WHITEFISH FILLETS WITH LEEK, KUMQUATS AND SWEET WINE

Serves 4.

Note: Substitute blood or navel oranges if you can’t find kumquats or a Seville orange. From “Bold: A Cookbook of Big Flavors” by Susanna Hoffman and Victoria Wise.

4 whitefish fillets (6 to 8 oz. each), such as halibut or sea bass, 3/4 to 1 inch thick

• 2 tbsp. fresh lemon juice

• Kosher or fine sea salt

• 1 1/2 tbsp. extra-virgin olive oil

1 medium leek, white and light green parts, cut into 2-in.-long shreds, rinsed, drained

6 to 8 kumquats or 1 Seville orange, thinly sliced (see Note)

• 1/4 c. sweet muscat wine

• 2 tbsp. fresh orange juice

• 1 bay leaf

• 1 tbsp. chopped fresh chives

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