4 oz. sweet orange marmalade
2 oz. white vinegar
6 oz. orange juice
1 oz. fish sauce
1 oz. crushed garlic
4 oz. sweet chili sauce
Pinch of crushed red pepper
Pinch of salt
4 Branzino Fillets about (5-8 oz. each)
All-Purpose Flour for dredging fillets
Salt & pepper or all seasoning
2 -3 Cups of Fish or Chicken Stock/Broth
Mixed Vegetables (Recommend using frozen Mixed Vegetables)
Crushed garlic
Combine all ingredients to make Citrus Glaze
Whisk together and set aside.
Dredge fish in flour until lightly coated
Heat a light cooking oil over medium heat
Add fish to hot pan and saute for 2 minutes per side
Drain any excess Oil from pan
Add Stock to pan with cooked fish
Raise heat to medium-high and bring the stock up to a simmer
Add the Citrus Glaze and simmer 2-3 minutes until sauce thickens slightly.
While the Sauce is thickening heat oil in a separate pan and add the mixed vegetables and the crushed garlic
Saute until vegetables are hot and crisp.
Place cooked vegetables on plate or bowl
Place cooked Branzino filets on top
Pour Citrus glaze over fish and vegetables.
Dollarhide Estate Vineyard Sauvignon Blanc