Orange-Glazed Flounder with Watercress


		Me and fish? Big suprise, I know, because it happens so seldom. I like fish. Really, I do. And I know its good for me. The problem I have, is "acquiring" the fish. Something in my psyche, forbids me to purchase seafood from a grocery store; so a 20 minute drive to the fish market is required. Cooking fish, for me, involves a lot of advance planning. This tasty & beautiful dish however, is worth it.
		Orange-Glazed Flounder with Watercress
		from "The Healthy Hedonist", by Myra Kornfeld - serves 4
	1 cup fresh orange juice 1/4 cup soy sauce 1/4 cup water 1/4 cup sake, mirin, or dry sherry 1 scallion thinly sliced 4 - 5 oz. pieces flounder, fluke, sole or tilapia fillet salt and ground black pepper 1/4 cup all-purpose flour 2 tablespoons plus 1 tsp. coconut or canola oil divided 2 garlic cloves thinly sliced 2 bunches watercress (or some baby spinach) washed 1 tablespoon sesame seeds few drops toasted sesame oil 1/2 lemon, cut into wedges optional
		1. Pour the orange juice into a medium skillet, bring it to a boil and lower the heat. Simmer rapidly, uncovered, until the juice is reduced to 1/4 cup, about 10 minutes. Transfer the orange juice to a small bowl and add the soy, water and sake. Stir in the scallions and set aside. 2. Season the fish with salt and pepper. Spread the flour on a plate and lightly press each fillet into it, making sure both sides are completely dusted. 3. Heat 2 tablespoons of the oil in a large, heavy-bottomed skillet over high heat. Immediately add the fish. Reduce the heat to medium and saute until both sides are lightly golden, 2 to 3 minutes on each side. Divide the fish among four warmed plates. 4. Add the remaining teaspoon oil and the garlic to the skillet and saute until lightly browned, about 30 seconds. Carefully add the orange juice mixture to the skillet, and cook, until thickened, about 1 minute. Pour over the fish. 5. Add the watercress to the skillet and cook until just wilted, about 30 seconds. Remove the skillet from the heat, and stir in the sesame seeds and a sprinkling of salt and black pepper. Drizzle a few drops of sesame oil over the watercress. 6. Mound some watercress next to the fish on each plate. Squeeze a lemon wedge over each fillet if desired, and serve.