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.
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- 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
- 1Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
- 2Rub the fish fillets with the coriander, salt and black pepper.
- 3Cook fish in the hot skillet until just done, a few minutes on each side.
- 4Remove the fillets and set aside.
- 5Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
- 6Cook until onions are translucent, then add the stock, orange juice, and zest.
- 7Let warm and add butter.
- 8Simmer for a minute then add fish back to the pan to heat through.
- 9Serve with warm crusty bread and some crisp asparagus or green beans.
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Nutritional Facts for White Fish With Orange-Ginger Sauce and Onions
Serving Size: 1 (254 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 305.9
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 4.9 g
- Cholesterol 105.5 mg
- Sodium 201.7 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 1.5 g
- Sugars 4.1 g
- Protein 27.0 g