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Citrus Grilled Plaice Recipe

Citrus Grilled Plaice Recipe - 4 servings


1 teaspoon sunflower oil

1 onion, peeled and chopped

1 orange peeled, deseeded and chopped

175 g long-grain rice

150 ml orange juice

2 tablespoons lemon juice

225 ml vegetable stock

Spray of oil

4 x 175 g plaice fillets, skinned

1 orange

1 lemon

25 g half-fat butter or low fat spread

2 tablespoons freshly chopped tarragon

Salt and freshly ground black pepper

Lemon wedges, to garnish


Heat the oil in a large frying pan, then sauce the onion, pepper and rice for 2 minutes. Add the orange and lemon juice and bring to the boil. Reduce the heat, add half the stock and simmer for 15-20 minutes, or until the rice is tender, adding the remaining stock as necessary. Preheat the grill. Finely spray the base of the grill pan with oil. Place the plaice fillets in the base and reserve. Finely grate the orange and lemon rind. Squeeze the juice from half of each fruit. Melt the butter or low fat spread in a small saucepan. Add the grated rind, juice and half of the tarragon and use to baste the plaice fillets. Cook one side only of the fish under the preheated grill at a medium heat for 4-6 minutes, basting continuously. Once the rice is cooked, stir in the remaining tarragon and season to taste with salt and pepper. Garnish the fish with the lemon wedges and serve immediately with the rice.

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