Baked Flounder with Orange-Jicama Slaw Teri Tsang   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 25 min Cook Time: 8 min Juice from 1 large orange (about 1/2 cup), plus 1 large orange, peeled and cut into small pieces 2 tablespoons white wine vinegar 1 teaspoon sugar Salt 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large jicama (about 1 1/2 pounds), peeled and cut into matchsticks 2 tablespoons finely chopped fresh mint 2 cloves garlic, finely chopped Four 6-ounce skinless flounder or halibut fillets 1. Preheat the oven to 450°. In a liquid measuring cup, whisk together the orange juice, vinegar, sugar and 1/2 teaspoon salt. Whisk in 2 tablespoons olive oil; set aside. 2. In a medium bowl, toss the jicama and orange pieces. Dress the slaw with about one-third of the orange juice mixture, toss with the mint and season with salt; set aside. 3. Whisk the remaining 1/4 cup olive oil into the remaining orange juice mixture and stir in the garlic. Brush the bottom of a medium baking dish with some of the garlic-orange juice mixture. Season the fillets on both sides with salt and transfer to the dish. Pour the remaining garlic-orange juice mixture on top. Bake until opaque, about 6 minutes. Serve with the reserved slaw.

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