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Cod with Bok Coy and Burnt Orange-Star Anise Sauce
8 lg Oranges
7 tb Butter; chilled
1 tb Oil
1 tb Rice vinegar
6 Whole star anise*
2 ts Fresh ginger; peeled, minced
6 Cod or sea bass fillets; (6-ounces each)
Bok Choy with Garlic:
2 tb Butter
4 ts Garlic; minced
12 Baby bok choy
2 c Chicken stock or canned low-salt broth
Using vegetable peeler, remove peel (orange part only) in long pieces from 6 oranges. Cut peel into 2 x 1/4 inch strips. cut oranges in half squeeze enough juice to measure 2 1/4 cups. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add peel and stir until peel turns dark brown on edges, about 4 minutes. Add 2 1/4 cups orange juice, vinegar, star anise and ginger and boil until reduced to thin sauce consistency, about 12 minutes. Remove sauce from heat.
Preheat oven to 450øF. Sprinkle fish with salt and pepper. Melt 1 tablespoon butter in large skillet over high heat. Add 3 fish fillets; cook until golden, about 1 minute per side. Transfer fish to rimmed baking sheet. Repeat with 1 tablespoon butter and remaining fish. Bake fish until cooked through, about 4 minutes.
Transfer fish to plates. Remove star anise from sauce. Bring sauce to simmer. Add 4 tablespoons butter; whisk just until melted. Season with salt and pepper. Serve fish with sauce and bok choy.
*Brown star-shaped seed pods available at Asian markets and specialty food stores.
For the Bok Choy: Melt butter in heavy large skillet over high head. Add garlic; saute 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper.