Number of servings


  • 1 tablespoon extra virgin olive oil
  • 2 pounds Haddock (or halibut or cod) filets
  • 2 tablespoons unsalted butter
  • 1 shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 Sunkist® Cara Cara oranges
  • Juice of 1/4 Sunkist® lemon
  • 1 tablespoon capers, chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • Salt and pepper to taste


  1. Heat up extra virgin olive oil in a large pan over medium heat.
  2. Pat the fish dry with paper towel.
  3. Season with salt and pepper.
  4. Pan-fry the fish 3-4 minutes on each side. Remove to a plate and set aside.
  5. While the fish is cooking, juice one of the Sunkist® Cara Cara oranges.
  6. For the second Sunkist® Cara Cara orange, cut the rind off. Make sure that all the white is also cut off. Slice into rounds and then quarter each round.
  7. After the fish is half-cooked and removed from the pan, add the butter and let it melt.
  8. Add the sliced shallot and garlic and cook for 1-2 minutes.
  9. Add the Sunkist® Cara Cara orange juice, Sunkist® lemon juice and mix.
  10. Add the chopped capers and halved cherry tomatoes.
  11. Add the fish with all the juices from the plate, cover with a lid and cook for about 5 minutes.
  12. Add the spinach and cook just until it’s lightly wilted.
  13. Make sure that the fish is cooked to at least 145F.
  14. Serve over rice.