jigfreak
10-10-2008, 08:59 AM
Red Snapper Recipe
1 pound of fresh or frozen skinless red snapper or whitefish fillets.
1/2 to 1 inch thick
1/4 teaspoon with salt
1/3 teaspoon black pepper
1/2 cup chicken broth
1/2 cup water
1/4 cup sliced green onions
(2)3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons water
2 tablespoons reduced -sodium soy sauce1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
6 cups torn mixed greens, such as spinach, swiss chard, and or mustard, beet, or collard greens
Rinse fish; pat dry with paper towels. Cut fish into 4servings-size pieces, if necessary. Sprinkle with salt and pepper. In a large skillet, combine he chicken broth, the 1/2 cup water, and green onions. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, 4 to 6 minutes per 1/2 inch thickness of fish or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
Meanwhile, for sauce, in a small bowl combine orange juice concentrate, the 3 tablespoons water, soy sauce, honey, sesame oil, and ginger.
Discard cooking liquid from the skillet. Add the orange juice concentrate mixture to the skillet; bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from the heat. Place the greens in a large bowl. Pour half of the sauce over mixed greens, tossing to coat.
To serve, arrange greens on a plater. Place fish on top of greens; drizzle with sauce.
1 pound of fresh or frozen skinless red snapper or whitefish fillets.
1/2 to 1 inch thick
1/4 teaspoon with salt
1/3 teaspoon black pepper
1/2 cup chicken broth
1/2 cup water
1/4 cup sliced green onions
(2)3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons water
2 tablespoons reduced -sodium soy sauce1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
6 cups torn mixed greens, such as spinach, swiss chard, and or mustard, beet, or collard greens
Rinse fish; pat dry with paper towels. Cut fish into 4servings-size pieces, if necessary. Sprinkle with salt and pepper. In a large skillet, combine he chicken broth, the 1/2 cup water, and green onions. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, 4 to 6 minutes per 1/2 inch thickness of fish or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
Meanwhile, for sauce, in a small bowl combine orange juice concentrate, the 3 tablespoons water, soy sauce, honey, sesame oil, and ginger.
Discard cooking liquid from the skillet. Add the orange juice concentrate mixture to the skillet; bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from the heat. Place the greens in a large bowl. Pour half of the sauce over mixed greens, tossing to coat.
To serve, arrange greens on a plater. Place fish on top of greens; drizzle with sauce.