White Fish With Orange-Ginger Sauce and Onions |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is a delicious way to serve fish, and it's quick. It will seem like you've made a great effort in the kitchen, but it's quite simple. The basic sauce is also good on chicken. You might serve it with some rice on the side or a loaf of bread, as there is a lot of sauce you won't want to waste. This is based on a recipe by Rachel Ray, from her book Just in Time. Ingredients:
4 tablespoons olive oil |
24 ounces white fish fillets (we use tilapia, could try mahi mahi, cod or even salmon) |
1 tablespoon ground coriander |
salt and black pepper |
1 medium red onion, quartered and thinly sliced |
2 garlic cloves |
2 teaspoons ginger, grated |
1 teaspoon red pepper flakes (optional) |
1 orange, zest and juice |
1 cup chicken stock |
2 tablespoons butter |
Directions:
1. Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
2. Rub the fish fillets with the coriander, salt and black pepper.
3. Cook fish in the hot skillet until just done, a few minutes on each side.
4. Remove the fillets and set aside.
5. Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
6. Cook until onions are translucent, then add the stock, orange juice, and zest.
7. Let warm and add butter.
8. Simmer for a minute then add fish back to the pan to heat through.
9. Serve with warm crusty bread and some crisp asparagus or green beans.
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