ROASTED COD WITH TANGERINE SAUCE
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
- Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
- The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
- While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.
RED-COOKED FISH WITH TANGERINE PEEL
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.
Provided by Ken Hom
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
- Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Evenly coat each side of the fish with the cornstarch.
- Heat a wok or deep saute pan until it is hot. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.) Remove the fish, and drain on paper towels.
- Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover the wok, and cook over low heat for 8 minutes. When the fish is cooked, carefully remove it to a serving platter, and serve at once.
Nutrition Facts : @context http, Calories 1296, UnsaturatedFat 86 grams, Carbohydrate 16 grams, Fat 110 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 19 grams, Sodium 1142 milligrams, Sugar 4 grams
CHARRED TANGERINES ON TOAST
For an unexpectedly good hors d'oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They're delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.
Provided by Ali Slagle
Categories breakfast, brunch, quick, snack, finger foods, appetizer
Time 15m
Yield 6 to 10 servings (about 2 cups)
Number Of Ingredients 9
Steps:
- Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
- In a large skillet over the lowest possible heat, combine 1/4 cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
- Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
- Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt-or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 8 grams, TransFat 0 grams
More about "red cooked fish with tangerine peel recipes"
10 BEST REDFISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Oct 12, 2022Category Recipe Roundup, Seafood
- Perfect Garlic Butter Blackened Redfish. One of my favorite ways to prepare redfish, or any fish for that matter, is to sprinkle on some blackened seasoning.
- Redfish on the Half Shell. Redfish on the half shell has a Mexican flair that’s fresh and zesty. The term “half shell” is referring to how you cook the fish.
- Fried Redfish Sandwich. A family trip to the ocean usually entails a fried fish sandwich. But here’s one you can make even when you’re not dining seaside.
- Blackened Redfish Tacos with Cilantro Lime Slaw. One bite, and Taco Tuesday will never be the same! It will be hard to get other tacos into the mix because this will be the only one you crave.
- 30-Minute Spicy Red Fish Stew. A great stew will satisfy your cravings while speaking to your soul. And that’s exactly what this 30 minutes pot will do.
SPICY TANGERINE SALMON - SANDRA VALVASSORI
From sandravalvassori.com
Servings 4Total Time 30 minsCategory DinnerPublished Feb 1, 2023
10 FRESH TANGERINE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SIZZLING GINGER STEAMED FISH | RECIPETIN EATS
From recipetineats.com
SHICHIMI TOGARASHI | ALL WAYS DELICIOUS
From allwaysdelicious.com
HOW TO MAKE DRIED TANGERINE PEEL - THE WOKS OF LIFE
From thewoksoflife.com
RED-COOKED DUCK WITH TANGERINE PEEL - BIGOVEN
From bigoven.com
RABBIT FISH CONGEE 泥鯭粥 | CHINESE RECIPES AT …
From thehongkongcookery.com
SEARED REDFISH WITH VEGETABLES | SEAFOOD FROM CANADA
From seafoodfromcanada.ca
STEAMED WHOLE FISH WITH DRIED TANGERINE PEEL AND …
From saveur.com
PERFECT GARLIC BUTTER BLACKENED REDFISH | LA BELLA VITA …
From italianbellavita.com
KEN HOM'S RED-COOKED CARP WITH TANGERINE PEEL RECIPE - EAT YOUR …
From eatyourbooks.com
WHAT IS DRIED TANGERINE PEEL? - THE SPRUCE EATS
From thespruceeats.com
MERKEN-BLACKENED SABLEFISH WITH TANGERINE PICKLED …
From thefitfork.com
GRILLED FISH WITH TANGERINE AND MARJORAM RECIPE | BON …
From bonappetit.com
RED-COOKED GRASS CARP WITH TANGERINE PEEL (HONGSHAO WANYU) …
From eatyourbooks.com
BAKED REDFISH FILLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE CHEN PI DRIED TANGERINE PEEL 陳皮做法
From thehongkongcookery.com
33 EASY AND TASTY TANGERINE PEEL RECIPES BY HOME COOKS
From cookpad.com
53 EASY AND TASTY TANGERINE PEEL RECIPES BY HOME COOKS
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love