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Albacore With Tangy Appeal of the Tangerine

April 30, 1987

Tangerines and tangerine juice are showing up more frequently in recipes today. In the following recipe, the juice and peel of the tangy winter fruit are used in a sauce for broiled albacore, the migratory member of the tuna family.

Frozen albacore offers a number of conveniences to the consumer because it stays fresh for a long time and can be purchased in large quantities for later use. It is best to buy this fish frozen instead of thawed. Look for packages that are solidly frozen and have no signs of temperature fluctuations, such as ice crystals or water marks. Also avoid fish with freezer burn. Thaw in the refrigerator the day you plan to use it.

TANGERINE-BROILED ALBACORE

1 1/3 pounds skinless albacore, cut into 1-inch thick loin cuts or steaks

2 tablespoons butter or margarine

1 tablespoon chopped shallots

6 tablespoons tangerine juice

1/2 teaspoon grated tangerine peel

1/2 teaspoon ground coriander

1 tablespoon oil

Salt

Rinse albacore with cold water, then pat dry with paper towels. Combine butter, shallots, 3 tablespoons tangerine juice, tangerine peel and coriander in small saucepan. Cook over low heat, stirring constantly, until butter is melted and mixture is smooth. Keep sauce warm while broiling albacore.

Combine oil with remaining 3 tablespoons tangerine juice. Place albacore on well-greased broiler pan 5 to 6 inches from heat. Cook 6 to 8 minutes per inch of fish, measured at thickest point. Turn once during cooking time and baste frequently with juice-oil mixture. Do not overcook. Albacore should be pink in center when removed from heat. Season to taste with salt. Top with sauce and serve. Makes 4 servings.

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