4 Tbsp. OLIVE OIL
2-4 SHALLOTS, chopped (about 1/2 cup)
2 cloves GARLIC, chopped
1 8-ounce bottle CLAM JUICE
3/4 c. HEAVY CREAM
1/2 c. WHITE WINE
1/2 c. ORANGE JUICE
2 heaping Tbsp. oil-packed SUN-DRIED TOMATOES, diced
1 Tbsp. LIME JUICE
1 tsp. HERBES de PROVENCE
1 tsp. WORCESTERSHIRE SAUCE
1/2 tsp. ORANGE PEEL, grated
1/2 tsp. LIME PEEL, grated
4 5-to-6 ounce fish fillets (I used cod)
SALT and PEPPER, to taste
1 lb. ASPARAGUS
8 ounces ANGEL HAIR PASTA
Chopped PARSLEY or BASIL, for garnish
Heat 2 Tbsp. oil in a heavy pan over medium-high heat. Add shallots and garlic and saute 30 seconds.
Add remaining sauce ingredients... clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, orange peel, lime peel.
Boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes.
(Sauce can be made a day ahead. Cover and refrigerate. Rewarm before using.)
If you like a lot of sauce, you may want to double the recipe.
Place flour in a shallow dish. Sprinkle fish fillets with salt and pepper and then dredge in flour, turning to coat and then shake off the excess.
Heat remaining 2 Tbsp. of oil in a large skillet and saute the fish until brown and cooked through, about 4 minutes per side.
Transfer the fish to a plate and keep warm.
Put the sauce in the skillet that you just cooked the fish in and bring to a simmer.
Cook the pasta in a large pot of boiling salted water until tender but still firm to bite.
Drain well and return pasta to pot and add half the sauce and toss to coat.
Divide pasta equally among 4 plates. (I like to serve this over cooked asparagus.)
Top with fish... drizzle with sauce and garnish with parsley or basil and additional grated orange rind if desired.
This is nice served with cornbread muffins.