In winter, the only fruit I can think of is oranges. It's a part of my daily diet starting first thing in the morning with the spremuta or the freshly-squeezed orange juice. At times, an orange salad is a refreshing treat after having a seafood meal. Simply drizzling some extra virgin olive oil and sprinkling some salt on it is perfectly delicious and so simple too! And try to think how healthy that is too. You can also add some olives, chives, fennel, or even smoked salmon - whatever it is that you put together, the oranges will always be that one great ingredient to use in the winter plates.
With an endless supply of fresh oranges at home, squeezing them and putting them together in salads are not the only ways to enjoy them. Using oranges in cooking adds an exquisite touch to the dishes. I used the orange as the sauce to breaded pan-fried fish fillet. With the addition of soy sauce and ginger, the sauce came out as a delicious flavor booster to the fish. In my simple way of cooking, your 20 minutes is so worth this amazing meal. Pair the fish with steamed white rice (cook it while preparing the fish) or just plain salad. Whatever you choose, the meal will come out as a total winner and a very healthy one too. Buon appetito!
For the full recipe of the 20-Minute Orange Pepper Fish Fillet, you can get it at She Knows, a site where I create recipes.