SEARED COD WITH BLOOD ORANGE GLAZE
Steps:
- Preheat the oven to 250 degrees F.
- Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
- Coat a large saute pan with olive oil and bring the pan to a high heat.
- Pat the fish dry with paper towels and sprinkle both sides with salt.
- When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
- Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
- Spoon the sauce over the seared cod and serve immediately.
HONEY-ORANGE GLAZED COD
Steps:
- Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
- Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
- Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
- Brush the remaining glaze over the fillets. Garnish with parsley.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g
COD WITH ORANGE GINGER SAUCE
Make and share this Cod with Orange Ginger Sauce recipe from Food.com.
Provided by Dancer
Categories Oranges
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse fish and pat dry with paper towels, set aside.
- Coat large nonstick skillet with cooking spray.
- Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned.
- Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine.
- Add the fish in single layer.
- Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done.
- Remove the fish to a plate; cover to keep warm.
- Mix cornstarch and remaining 1/2 c.
- orange juice together in a cup.
- Add to the skillet.
- Cook, stirring constantly for 1 minute until sauce thickens.
- Stir in the orange pieces.
- Cover and cook for 1 to 2 minutes, until oranges are heated through.
- Serve the sauce over the fish.
- Sprinkle with scallions.
Nutrition Facts : Calories 278.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 99.3, Sodium 190, Carbohydrate 21.4, Fiber 1.1, Sugar 13.9, Protein 42.6
BAKED COD IN ORANGE SAUCE
Simple, fast, tasty and healthy. My kind of recipe. Any firm white fish fillet can be substituted in place of cod.
Provided by dale7793
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Arrange cod fillets in a shallow baking dish.
- Combine remaining ingredients in a small bowl.
- Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
- Spoon orange sauce over fish and serve with vegetables and rice.
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
- Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
- Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
GINGER-GLAZED COD
This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
- Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
- Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.
GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE
This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
- Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
- Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.
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COD WITH ASIAN ORANGE GLAZE - TWO CUPS OF HEALTH
From twocupsofhealth.com
3.8/5 (50)Total Time 21 minsCategory Main DishCalories 155 per serving
- In a sauce pan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and miso. Stir until thoroughly combined and just beginning to boil. Set aside.
- Add oil to ovenproof frypan and turn to medium high heat. As it warms pepper both sides of cod and add to frypan. Saute cod 3-4 minutes until browned. Flip filets over and spoon about a Tbsp of sauce over each filet.
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