1. Slice kumquats and peppers crosswise, about 1/16" thick. 2. Discard kumquats seeds, pepper seeds too if you wish. 3. Heat juice, wine, kumquats, and peppers in a skillet large enough to hold the four filets. 4. Once the pouching mixture boils, turn down heat to simmer and add fish. 5. Cook for about 10 minutes per inch. 6. Once fish is cooked, remove from the skillet and keep warm. 7. Turn up heat and reduce poaching liquid by about half. 8. Serve fish with rice and use the reduced poaching liquid as a sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
