I supremed three oranges and roughly mashed the segments, then whisked in some Dijon mustard, a little red wine vinegar, and some sugar. In fact, I forgot how strong Dijon mustard is, so I added too much of it, but the result was still pretty good when used judiciously. The basa fillets, smeared thinly with mustard, were sauteed on both sides until opaque, then drizzled with the sauce and sprinkled with toasted almonds. I served the fish with rice, broccoli and romanesco.
