Braised Fish with Orange and Soy
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Braised Fish with Orange and Soy
The secret ingredient in this dish: Orange juice concentrate! Everyday Food editor Sarah Carey teaches you how to use this frozen, flavorful ingredient to your advantage.
Everyday Food, June 2012
- Yield Serves 4
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Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger
- 1 bunch scallions, thinly sliced
- 3 tablespoons thawed orange juice concentrate
- 2 tablespoons low-sodium soy sauce
- 4 skinless fish fillets, such as halibut, cod, or salmon (6 to 8 ounces each)
- Cooked rice, for serving
Directions
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In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes. Serve with rice.
Fantastic. We're not big seafood fans, but this was awesome! Used brown rice and doubled the sauce (had 6 4-oz cod fillets, which obviously cooked faster than the 6-8 oz ones in the recipe). As a more economical alternative, I think I'll use tilapia next time; I just can't justify a $17, 3-piece package of frozen halibut for a weeknight meal for two.