| 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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