Real Recipes From Real Home Cooks ®

orange crush fillet

★★★★★ 1
a recipe by
Lynda Hayes
Port Saint Lucie, FL

My husband brought home some fresh fish and put this together with some Beau Monde seasoning that I remember my grandmother used alot in the kitchen and some portobello mushrooms I had just picked up at the market. Easy to make and came out great!

★★★★★ 1
serves 4-6
prep time 15 Min
cook time 15 Min

Ingredients For orange crush fillet

  • 1 1/2-2 lb
    your favorite white fillet fish (such as basa, tilapia, cod, catfish, bass, etc)
  • 7
    green onions, sliced
  • 2-3 clove
    garlic, chopped
  • 10
    grape tomatoes, sliced in half
  • 1/4 lb
    portobello mushrooms (about 4 oz), sliced only
  • 10
    green olives, sliced in halves
  • 1/8 c
    green olive brine (juice from olive jar)
  • 1 Tbsp
    beau monde seasoning, on each fillet (or your favorite blend)
  • 1/4 c
    orange juice, fresh
  • 1/2 stick
  • 4 Tbsp
    olive oil, extra virgin
  • salt and pepper
  • 1 bunch
    cilantro, chopped
  • 1
    lime, juiced

How To Make orange crush fillet

  • 1
    Rinse the fillets and pat dry with a paper towel. Season with Beau Monde (or your favorite seasoning spice) and S&P, set aside.
  • 2
    Wash and prepare your vegetables. Do not wash the mushrooms,use a paper towel to lightly brush off any dirt or debris. Slice mushrooms only, do not chop them up small(you can buy these packaged and sliced for you).
  • 3
    In a large saute pan, heat olive oil & butter on medium heat. Add sliced mushrooms, garlic,onion, s&p and saute 2 minutes. Add fish and rest of the vegetables, cilantro, s&p. Saute 2-3 minutes and turn over fish, add orange juice, olive brine, lime juice.
  • 4
    Continue to cook another 3 minutes and then turn to low heat to reduce sauce another 3-5 minutes. Gently remove fish and pour sauce & vegetables around fish and a little on top and serve immediately.