Tonight, Austin and I had our first experience cooking fish, and it was a good experience! We followed Rachel Ray’s recipe for Fish with Ginger-Orange-Onion Sauce from her cookbook Just in Time!, and were happy with our results.
So here’s RR’s recipe if you want to try it out:
Fish with Ginger-Orange-Onion Sauce
4 T EVOO
4 (6 oz) fish fillets
1 T ground coriander
1 medium-large red onion, quartered and very thinly sliced
1 large garlic clove, grated or finely chopped
2 inch piece of fresh ginger, peeled and grated or finely chopped
1 tsp red pepper flakes
Zest and juice of 1 orange
1 cup chicken stock
2 T cold butter
1 small handfull of fresh flat-leaf parsley leaves
Place a large nonstick skillet over medium-high heat and add two tablespoons of the EVOO, twice around the pan. While the skillet is heating up, season the fish fillets with salt and pepper and the ground coriander. Place in the hot skillet and cook until just cooked through, about 3-4 minutes on each side. Remove the fish fillets to a plate and cover loosely with foil to keep warm. Add the remaining 2 tablespoons of EVOO to the skillet and add the onions, garlic, ginger, and red pepper flakes. Cook for 5-6 minutes to soften the onions, then add the orange zest and juice and the stock. bring up to a bubble, then add teh butter. Swirl to incorporate the butter, then stir in the parsley. Serve the fish with lots of ginger-orange-onion sauce on top, and some green beans and some crusty bread alongside.
You should try this recipe! It’s spicy, flavorful, and delicious!