Red Snapper with Orange-Ginger Sauce

Red Snapper with Orange-Ginger Sauce

1 review, 5 star(s). 100% would make again

Ready in 26 minutes

Prep: 20 minutes

Cook: 4 to 6 minutes per ½-inch thickness

Makes: 4 servings


1 pound fresh or frozen skinless red snapper or whitefish; 1/2 to 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chicken broth
1/2 cup Water
1/4 cup green onions; sliced
3 tablespoons frozen orange juice concentrate; thawed
3 tablespoons Water
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
1/2 teaspoon fresh ginger; grated
6 cups torn mixed greens; such as spinach, Swiss chard, and/or mustard, beet, or collard g

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 201 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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