Cod with Bok Coy and Burnt Orange-Star Anise Sauce
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CATEGORY
CUISINE
TAG
YIELD
Meats
Asian
6
Servings
INGREDIENTS
8
lg
Oranges
7
tb
Butter; chilled
1
tb
Oil
1
tb
Rice vinegar
6
Whole star anise*
2
ts
Fresh ginger; peeled, minced
6
Cod or sea bass fillets; (6-ounces each)
2
tb
Butter
4
ts
Garlic; minced
12
Baby bok choy
2
c
Chicken stock or canned low-salt broth
INSTRUCTIONS
BOK CHOY WITH GARLIC
Using vegetable peeler, remove peel (orange part only) in long pieces from
6 oranges. Cut peel into 2 x 1/4 inch strips. cut oranges in half squeeze
enough juice to measure 2 1/4 cups. Melt 1 tablespoon butter with 1
tablespoon oil in heavy large skillet over high heat. Add peel and stir
until peel turns dark brown on edges, about 4 minutes. Add 2 1/4 cups
orange juice, vinegar, star anise and ginger and boil until reduced to thin
sauce consistency, about 12 minutes. Remove sauce from heat.
Preheat oven to 450°F. Sprinkle fish with salt and pepper. Melt 1
tablespoon butter in large skillet over high heat. Add 3 fish fillets; cook
until golden, about 1 minute per side. Transfer fish to rimmed baking
sheet. Repeat with 1 tablespoon butter and remaining fish. Bake fish until
cooked through, about 4 minutes.
Transfer fish to plates. Remove star anise from sauce. Bring sauce to
simmer. Add 4 tablespoons butter; whisk just until melted. Season with salt
and pepper. Serve fish with sauce and bok choy.
*Brown star-shaped seed pods available at Asian markets and specialty food
stores.
For the Bok Choy: Melt butter in heavy large skillet over high head. Add
garlic; saute 1 minute. Add bok choy and stock; simmer until bok choy is
tender, turning occasionally, about 8 minutes. Season with salt and pepper.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Arrows, Ogunquit, Maine
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 10,
1998
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