Poached Basa with Orange Mustard Mayonnaise

This is one of my own. I've never liked 'gamey' tasting fish, so Basa is one of the few I eat. I also tend to be a saucy girl (I like sauce on most everything), so the addition of the orange mayo, for me, is almost the best part of the dish.

1 or 2 basa fillets

Poaching Liquid (Courte Bouillon)

white cooking wine
1/4 c. fish stock
1 bay leaf
margoram
rosemary

Mayo

prepared mayonnaise
juice of 3 oranges
grated peel of 1 orange
1 tbsp lemon juice
3-4 tbsp prepared mustard
salt and pepper to taste

In a small pot, bring orange juice to boil, simmer 15-20 mins. until reduced to 1/3 cup. Remove from heat, allow to cool. Mix juice into mayo, add grated orange peel, lemon juice and mustard. Salt & pepper to taste.

In small mixing bowl or glass measuring cup, mix the wine, fish stock, margoram, bay leaf, and rosemary.

In a larger pan, place basa fillets, pour wine & herb mixture over top. Heat over med heat until lightly boiling, lower heat, cover and simmer until fish is done. Remove fish to serving dish, discard liquid.

Serve with the Orange Mustard Mayo, and rice.

**Quick Note** Use best judgement with with poaching liquid, using more or less of any oth the ingedients, depending on what type of taste you want. ie. use more fish stock if you want the fish to taste saltier, use more wine, for a more fruity taste, etc.

Enjoy,
Myrna

Basa Baked with Chutney

This is a really simple recipe that has few ingredients and tastes really good.

Basa fillets (as many as you think you can eat)
salt & pepper
turmeric
Coconut milk
Chutney - my favourite is Sharwoods Major Grey Mango Chutney

Heat oven to 350F. Rinse and dry fillets. Put fillets in a baking dish, salt, pepper and sprinkle turmeric on both sides of fish. Spread chutney on top and pour some coconut milk over all. The coconut milk mixes with the chutney during baking and creates a delicious gravy. So add as much or as little of both chutney & coconut milk as you'd like. Bake for 12 - 15 mins. If using fish steaks, turn the fish once during cooking.

Serve over rice.

**swordfish and tuna steaks will also work in this recipe.

Enjoy,
Myrna