Prep 10 mins
Cook 15 mins
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.
- 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
- Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
- Rub the fish fillets with the coriander, salt and black pepper.
- Cook fish in the hot skillet until just done, a few minutes on each side.
- Remove the fillets and set aside.
- Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
- Cook until onions are translucent, then add the stock, orange juice, and zest.
- Let warm and add butter.
- Simmer for a minute then add fish back to the pan to heat through.
- Serve with warm crusty bread and some crisp asparagus or green beans.