Cane vinegar is made from sugar cane syrup. Look for Steen's vinegar, made in Louisiana, or substitute Champagne vinegar. Turbinado sugar gives the glaze a golden color and imparts a hint of molasses to the flavor. Substitute granulated sugar, if necessary. Pan-sear satsuma halves for an elegant garnish; for more ways to use satsumas, see our In Season column.
More From Cooking Light
- Calories: 258
- Calories from fat: 20%
- Fat: 5.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.9g
- Protein: 31.8g
- Carbohydrate: 18.5g
- Fiber: 0.3g
- Cholesterol: 87mg
- Iron: 0.8mg
- Sodium: 250mg
- Calcium: 41mg
- 1 dried cascabel chile
- 4 cups fresh satsuma orange or tangerine juice (about 16 satsumas)
- 1/4 cup turbinado sugar
- 1/2 teaspoon cane vinegar
- 8 (6-ounce) flounder fillets, skinned
- 1 1/2 teaspoons Creole seasoning
- 2 tablespoons canola oil, divided
- 1. Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.
- 2. Preheat oven to 350°.
- 3. Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; sauté 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.
- 4. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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