This is a quick way to prepare any firm fish, especially salmon. You could change the flavors a bit by trying different types of citrus juice, such as grapefruit, pomelo, moro oranges (blood oranges), or any other sweet citrus. Experiment with this recipe to find your favorites! If you use a tart citrus fruit (like grapefruit), you can skip the lime juice in this recipe.
The last time I made this recipe, I used Cara Cara navel oranges, which are pink inside and have a nice flavor. These oranges have a higher vitamin C content than regular navel oranges, and they also have lycopene, which gives the Cara Cara orange its rosy colored flesh.
Cod with Gingery Citrus Glaze
Makes 4 servings
1/3 cup fresh squeezed orange juice
1 Tablespoons fresh squeezed lime juice
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 Tablespoon natural Thai fish sauce (or gluten-free soy sauce) *
2 teaspoons sesame oil
1 lb. cod (4-5 fillets), skinless, or other firm fish (salmon works well)
Sea salt and cracked pepper, to taste
- Heat a skillet on the stove top and spray the pan with oil.
- In a small mixing bowl, combine the citrus juices (add the citrus zests if you want a stronger citrus flavor), garlic, ginger, fish sauce or soy sauce, and sesame oil and whisk well. Let sit for a few minutes to let the flavors blend.
- Season cod fillets with salt and fresh ground pepper. Place in the hot skillet and brown salmon on each side.
- Add the citrus sauce to the skillet and simmer with the fish (uncovered), turning the fish halfway through cooking to coat with sauce. When the fish is done cooking, remove the fish fillets from the skillet and simmer the remaining sauce until it is reduced and thickened. Serve the fish drizzled with the sauce alongside your favorite vegetables. Enjoy!
* You could use another Asian sauce here, such as oyster sauce, soy sauce, nama shoyu, ponzu, etc. Fish sauce is naturally gluten-free, but check the product labels just in case. Fish sauce has an unusual smell, but it adds a wonderful dimension to Asian cooking. It can be found in the Asian section of many grocery stores, and is a nice substitute for soy sauce if you have allergies or have an intolerance to soy.
I made my last recipe in 2 batches (I had a lot of fish!). I divided the sauce in half and cooked the sauce down with each batch. The sauce from the second batch was much darker and richer tasting because of all the browned bits from the pan. I served this with sugar snap peas and my Cilantro-Lime Quinoa Salad.