Apple Ginger Pan Sauce For Cod Recipes

APPLE-GINGER PAN SAUCE FOR COD

Steps:

• Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.
• Add to hot pan and reduce by half.
• Wisk in cornstarch mixture. place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.
• Turn over and cook a few more minutes or until fish is flakey with a fork.
• You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.

COD WITH ORANGE GINGER SAUCE

Steps:

• Rinse fish and pat dry with paper towels, set aside.
• Coat large nonstick skillet with cooking spray.
• Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned.
• Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine.
• Add the fish in single layer.
• Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done.
• Remove the fish to a plate; cover to keep warm.
• Mix cornstarch and remaining 1/2 c.
• orange juice together in a cup.
• Add to the skillet.
• Cook, stirring constantly for 1 minute until sauce thickens.
• Stir in the orange pieces.
• Cover and cook for 1 to 2 minutes, until oranges are heated through.
• Serve the sauce over the fish.
• Sprinkle with scallions.

GINGER APPLESAUCE

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

ORIENTAL BAKED COD

Steps:

• Preheat oven to 375°F.
• Spray roasting pan with nonstick cooking spray.
• Combine soy sauce, apple juice, ginger, garlic and Szechuan peppercorns in small bowl; mix well.
• Place cod fillets in prepared pan; pour soy sauce mixture over fish.
• Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
• Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions.

GINGER-GLAZED COD

Steps:

• Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
• Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
• Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.