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Ingredientes
- 8 lrg Oranges
- 7 Tbsp. Butter, chilled
- 1 Tbsp. Oil
- 1 Tbsp. Rice vinegar
- 6 whl star anise*
- 2 tsp Fresh ginger, peeled, chopped
- 6 x Cod or possibly sea bass fillets, (6-ounces each)
- 2 Tbsp. Butter
- 4 tsp Garlic, chopped
- 12 x Baby bok choy
- 2 c. Chicken stock or possibly canned low-salt broth
Direcciones
- Using vegetable peeler, remove peel (orange part only) in long pcs from 6 oranges. Cut peel into 2 x 1/4 inch strips. cut oranges in half squeeze sufficient juice to measure 2 1/4 c.. Heat 1 Tbsp. butter with 1 Tbsp. oil in heavy large skillet over high heat. Add in peel and stir till peel turns dark brown on edges, about 4 min. Add in 2 1/4 c. orange juice, vinegar, star anise and ginger and boil till reduced to thin sauce consistency, about 12 min. Remove sauce from heat.
- Preheat oven to 450 F. Sprinkle fish with salt and pepper. Heat 1 Tbsp. butter in large skillet over high heat. Add in 3 fish fillets; cook till golden brown, about 1 minute per side. Transfer fish to rimmed baking sheet. Repeat with 1 Tbsp. butter and remaining fish. Bake fish till cooked through, about 4 min.
- Transfer fish to plates. Remove star anise from sauce. Bring sauce to simmer. Add in 4 Tbsp. butter; whisk just till 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: Heat butter in heavy large skillet over high head. Add in garlic; saute/fry 1 minute. Add in bok choy and stock; simmer till bok choy is tender, turning occasionally, about 8 min. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 177 | 61% |
| Total Fat 20.09g | 25% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.06g | |
| Cholesterol 58mg | 19% |
| Sodium 279mg | 12% |
| Potassium 582mg | 17% |
| Total Carbs 22.58g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 17.09g | 11% |
| Protein 8.18g | 13% |
