Orange and Ginger Marinated Whitefish

Makes 4 servings
Marinating the fish in orange, ginger and onion gives it a delicious flavor and keeps it lovely and most. A colorful and flavorful feast, it may be made with any white fish. A small grapefruit may be used in place of the orange, using only the flesh and not the zest.

4 whitefish fillets, skinned (about 6 ounces/175 grams each)
Juice and zest of 1/2 medium orange
1/2-inch piece of fresh ginger, grated
2 garlic cloves, crushed
4 scallions, shredded
1 medium orange, segmented
4 tablespoons (50 mL) dry white wine
2 tablespoons (25 mL) butter
1 tablespoon (15 mL) minced fresh chives

1. Rinse the fish under running water and pat dry. Place in a shallow glass dish. Mix half the orange juice and zest, the ginger, garlic, scallions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.
2. Remove the fish, orange and scallions from the dish, reserving the marinade and place in a wax paper-lined steamer tray. Cover with a tight-fitting lid and steam for 10 to 15 minutes.
3. Meanwhile, pour the marinade into a small saucepan with the remaining orange juice, zest and the wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from heat. Stir in the butter to give a glossy sauce and add the chives.
4. Serve the fish on warm plates with the sauce. Garnish with fresh chives and orange segments and serve with freshly steamed rice.