Citrus Fish For Two Recipes

CITRUS COCONUT STEAMED COD

Steps:

• In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.

FISH WITH CITRUS-CHILE SAUCE

Steps:

• Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
• In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
• Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
• If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED CITRUS FISH

Steps:

• In small pan, melt butter, add juices.
• Spray 13x9 pan with cooking spray.
• Place fish in pan. Salt & pepper to taste.
• Pour butter-juice mixture over fish.
• Bake 400 15-20 minutes or until easily flakes with fork.