Nutrition per serving may change if servings are adjusted.
6 (4 ounce) fresh or frozen skinless halibut, cod, sole, or other white fish fillets
¼ teaspoon salt
¼ teaspoon ground pepper
⅓ cup orange juice
¼ cup finely chopped red onion or shallots
2 teaspoons white balsamic vinegar or balsamic vinegar
1 teaspoon chopped fresh tarragon or rosemary or ½ teaspoon dried, crushed
1 teaspoon olive oil
1 clove garlic, minced
Dash of bottled hot pepper sauce
4 medium tangerines
2 tablespoons chopped fresh parsley
6 cups torn mixed salad greens (optional)
Thaw fish fillets, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with salt and pepper. Measure thickness of the fish; set aside.
Preheat broiler. Combine orange juice, red onion (or shallots), vinegar, tarragon (or rosemary), olive oil, garlic, and hot pepper sauce in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until reduced to about ⅓ cup. Remove from the heat. Remove 2 tablespoons of the liquid; set both mixtures aside.
Coat the unheated rack of a foil-lined broiler pan with cooking spray. Place the fish fillets on the rack. Brush both sides of each fish fillet with the reserved 2 tablespoons liquid. Turn under any thin portions of the fish to make uniform thickness. Broil 4 inches from the heat for 4 to 6 minutes per ½-inch thickness or until the fish flakes easily when tested with a fork.
To prepare relish, peel tangerines and separate into segments. Remove seeds and cut up the tangerine segments. Combine the chopped tangerines, the remaining orange juice mixture, and the parsley in a small bowl.
To serve, divide greens, if using, among serving plates. Top with the fish; spoon tangerine relish over the fish.