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From a tiny BEACH kitchen:

Ginger and orange give this dish an oriental flavor.  It smells heavenly coming out of the oven.  We are lucky enough to have an award winning fish market close by.   I seem to be posting alot of fish recipes- it’s summer- it’s fresh.  We served  6 for dinner, and this cooked up fast and easily- with leftovers.   Krisann brought over roasted brussel sprouts– and CORN with vidalia onions to serve with the fish dinner.  Divine! (I hope she puts those recipes on the blog)  Let friends help.  That was the motto this past week…


  • 2 pounds white fish (haddock, cod, striped bass, etc)
  • 1 cup diced scallions (green onions)
  • 3 TBSP soy sauce
  • 3 TBSP red wine vinegar
  • 3 teaspoons oriental sesame oil
  • 3 teaspoons grated orange zest (or use a peeler and shave off zest of one orange and dice into small pieces)
  • 3 teaspoons peeled, diced ginger root (dice into small pieces also)

Preheat oven to 425.  Rinse and dry fish.  Spray casserole dish with olive oil.  Arrange fish in casserole dish, tucking under thin ends.   Sprinkle with salt and pepper.  Sprinkle scallions on top. 

Combine all else in a small bowl and pour over fish.    Cook 12-15 minutes.  Fish flakes easily when cooked.   Serve fish with side of  the sauce to drizzle over fish.

Note:  This fish dish can also be cooked in a microwave.   Cover dish with saran wrap.   Cook 5 minutes.  Test to see if fish flakes, if not, cook a couple minutes more.  


Crispy Duck Leg Quarters

From Rita:

I  had a hankering for crispy duck one day and decided to give it a try.  It was not very difficult to do actually.  I searched the internet for a duck marinade that I thought would give me the flavor I was looking for and gave it a whirl.  It came out fabulous and have had many friends for dinner so they could enjoy it as well.  It smells so wonderful, you will have a hard time waiting for it to be out of the oven.  Serve it with brown rice and steamed pea pods or sugar snap peas or both and viola you have a yummy meal that you almost can’t believe that you created.  I was so happy that I tried it.   It has become one of my favorites.   The duck can be found some of your local supermarkets and is usually shipped in from Canada.


  • 4 duck leg quarters trimmed well leaving some skin on top
  • 2 Tbls. grated orange peel
  • 2 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1/4 cup soy sauce
  • 4 tsp. sugar
  • 2 tsp. salt
  • 1 tsp.Chinese five spice.

Blend together orange peel and spices.  Put in a large zip lock with the trimmed duck leg quarters.  Marinate a few hours in fridge or overnight.  Be sure to shake up the bag periodically to ensure the all the duck get coated evenly.

Pre-heat the oven to 375 degrees.  Cover a cookie sheet with non-stick aluminum and place the legs on the  pan. Cook for 1 hour.  Shut oven off and leave legs in for an additional 10-15 minutes.  This step really allows them to crisp up.

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