Red Snapper with Orange-Ginger Sauce
Verified by stevemur
|1 poundfresh or frozen skinless red snapper or whitefish; 1/2 to 1 inch thick|
|1/8 teaspoonblack pepper|
|1/2 cupchicken broth|
|1/4 cupgreen onions; sliced|
|3 tablespoonsfrozen orange juice concentrate; thawed|
|2 tablespoonsreduced-sodium soy sauce|
|1 teaspoontoasted sesame oil|
|1/2 teaspoonfresh ginger; grated|
|6 cupstorn mixed greens; such as spinach, Swiss chard, and/or mustard, beet, or collard g|
Red Snapper with Orange-Ginger Sauce 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.
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