Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pound fresh or frozen skinless red snapper or whitefish 1/2 to 1 inch thick
- 1 ¼ teaspoon salt
- 1 ¹/8 teaspoon black pepper
- 1 ½ cup chicken broth
- 1/2 cup water
- 1 ¼ cup sliced green onions (2)
- 3 tablespoons frozen orange juice concentrate thawed
- 3 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 ½ teaspoon grated fresh ginger or ¼ teaspoon grou
- 6 cups torn mixed greens such as spinach, Swiss chard, and/or mustard, beet, or collard g
Preparation
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Sprinkle with salt and pepper. In a large skillet, combine the chicken broth, the ½ cup water, and green onions. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
2. Meanwhile, for sauce, in a small bowl combine orange juice concentrate, the 3 tablespoons water, soy sauce, honey, sesame oil, and ginger.
3. Discard cooking liquid from skillet. Add the orange juice concentrate mixture to the skillet; bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from heat. Place the greens in a large bowl. Pour half of the sauce over mixed greens, tossing to coat.
4. To serve, arrange greens on a platter. Place fish on top of greens; drizzle with remaining sauce.
