Fillet of Fish Florida with Orange Sauce

Filete de Pescado con Salsa de Naranja

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • Four 6-ounce fish fillets (such as tilapia, red snapper, sole, or flounder) each ½ inch thick
  • 2


Rinse the fish fillets and pat them dry with a paper towel. Season with salt and pepper. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the fillets and cook until lightly browned on one side, then flip and cook until lightly browned on the other side, 2 to 3 minutes per side. If the fillets are thicker than ½