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I like to cook fish in a small amount of oil using the very common method of dusting small pieces of fillet with flour and stock seasoning. Toward the end of cooking the 2nd side I will use the juice of half a lemon and a whole orange. Nice counterbalance between sweet and sour.
Recently stayed at a mates place and he has a HUGE liquor cabinet. This prompted me to experiment and add about a tablespoon of orange curacao and maybe a dessert spoon of cointreau to the above recipe. Liked it so much I did it a few times and had to buy him new bottles of the booze.
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