Haddock in Orange Sauce with Tomatoes and Spinach

Name: Sunkist Growers
Price range: $

By: Julia Konovalova (Imagelicious)

Serves: 4

Ingredients

Heat up extra virgin olive oil in a large pan over medium heat.
Pat the fish dry with paper towel.
Season with salt and pepper.
Pan-fry the fish 3-4 minutes on each side. Remove to a plate and set aside.
While the fish is cooking, juice one of the Sunkist® Cara Cara oranges.
For the second Sunkist® Cara Cara orange, cut the rind off. Make sure that all the white is also cut off. Slice into rounds and then quarter each round.
After the fish is half-cooked and removed from the pan, add the butter and let it melt.
Add the sliced shallot and garlic and cook for 1-2 minutes.
Add the Sunkist® Cara Cara orange juice, Sunkist® lemon juice and mix.
Add the chopped capers and halved cherry tomatoes.
Add the fish with all the juices from the plate, cover with a lid and cook for about 5 minutes.
Add the spinach and cook just until it’s lightly wilted.
Make sure that the fish is cooked to at least 145F.
Serve over rice.