When
the balance of ingredients is just right, it doesn't take much to create a
winning dish. Here, sweet and acidic navel oranges contrast the sharpness of
red onion, bringing lots of flavor to light, flaky cod.
Ingredients
3 large navel oranges
1
tbsp. olive oil
1 medium red onion
4 cod fillets
Kosher salt and pepper
Directions
Cut
away the peel and white pith of 2 oranges and cut into segments. Squeeze the
juice from the membranes into a measuring up. Squeeze the juice of the
remaining orange into the measuring cup (you should have about ¾ cup of juice
total).
Heat
the oil in a large skillet over medium heat. Add the onion and cook, stirring
occasionally until just tender, 5 to 6 minutes; transfer to a plate.
Increase
the heat to medium-high. Season the fish with ¼ tsp each salt and pepper and
cook until golden brown and opaque throughout, 3 to 4 minutes per side;
transfer to a plate.
Return
the onions to the skillet along with the orange juice and bring to a boil.
Simmer until reduced by half. Add the oranges and cook until heated through.
Serve over the salmon.
Serves
four
Are you looking for the perfect wholesome and
gift to use as gifts for a business associates, family or friends? A quick
visit to http://sunburstoranges.com can solve all of your fresh gift giving
adventures. We sell only the finest selections and the freshest citrus you can
buy.
Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA 93257
559-561-3391
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