This recipe is a great way to cook with cod. It’s easy to make and it’s perfect for the Asian-inspired flavors that are so popular right now.
Cod with orange slices is a healthy meal that can be cooked in just minutes. It’s easy to make, and it tastes great.
With ginger, sesame, soy, and the sweetness of oranges, Asian Orange Glazed Cod blends all of the great tastes of the East.
Cod is a gentle, delicate fish by nature, yet it has a dull flavor.
It’s in desperate need of a makeover.
So far, I’ve created everything from simple lemon-butter sauces to creamy white sauces, dill sauces, and a Mediterranean tomato sauce.
I’ve even used crushed pistachios to coat cod. All of them are unique and enjoyable.
But I just decided to add a spicy orange glaze on it to make it even more interesting.
I saw a similar dish using shrimp and thought to myself, “Why not cod?”
I also added a touch of miso, ginger, soy and sesame oil, and a zing of citrus to give this sauce more depth of flavor.
I had just purchased the most beautiful orange marmalade and knew it would be ideal in this sauce.
It’s a PF Chang’s-style dish. However, at Chang’s, the sauce was typically served with chicken, which was often crunchy and deep fried.
This unique sauce, on the other hand, was going to be served over juicy, delicate fish.
So let’s get started.
Cod with Asian Orange Glaze Ingredients
How to Make Asian Orange Glazed Cod
My preferred method of preparing fish is to pan fry it for a few minutes before finishing it in the oven.
At begin, preheat your oven to 400 degrees Fahrenheit.
Then combine the orange marmalade, sesame oil, soy sauce, ginger, garlic, rice wine vinegar, and miso in a sauce pan over medium high heat.
Stir until everything is well mixed and the mixture is just starting to boil. After that, put it away.
Next, heat the oil in an oven-safe frypan over medium-high heat.
Season both sides of the fish with salt and pepper and place it in the frypan as it heats.
Cook the fish for 3-4 minutes, or until it is browned.
Toss approximately a spoonful of sauce over each filet before flipping them over.
After that, pop the pan in the oven for 5-6 minutes, or until the cod flakes easily with a fork.
Place the filets on a platter to serve. Serve with the remaining sauce spooned over the top.
Is frozen fish comparable to fresh fish? This argument is discussed in depth on Phys.org.
My initial instinct was usually fresh fish, but after reading this essay, I’m not so sure.
It’s possible that your initial thought is that fresh seafood is usually the best.
I would normally agree, but only if you lived near the sea and the fish was brought in first thing in the morning.
If not, it may take up to three days for the fresh fish to arrive at the shop.
And I’m not a fan of three-day-old fish.
The second option is already frozen fish, which I rejected since I knew I’d have to prepare it right away.
Fish that has been frozen before cannot be re-frozen.
So that leaves the third option of frozen, which implies that the fish is flash frozen aboard the ship as soon as it is captured.
It’s the closest thing you can get to genuine freshness.
An intriguing article on flash frozen fish may be found at Vital Choice Seafoods.
Whatever you choose, make sure you go to a reputable shop where the fish counter smells like the sea.
Please leave a comment and pin us on Pinterest if you enjoy this dish!
Recipes to Print
Cod with Asian Orange Glaze
With ginger, sesame, soy, and the sweetness of oranges, Cod with Asian Orange Glaze blends all of the great tastes of the East.
15-minute prep time
6 minutes to cook
Time allotted Time: 21 minutes
Main Dish Course
Cod with Asian orange sauce as a keyword
2 people servings
Calories: 159 kilocalories
- 2 tbsp marmalade d’orange
- 2 tablespoons sesame oil
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon grated ginger
- 1 garlic clove, minced
- 1 tbsp vinegar (rice wine)
- a quarter teaspoon of miso
- 1 tablespoon extra virgin olive oil
- 2 filets de cod de 4 ounce
- a quarter teaspoon of pepper
Preheat the oven to 400 degrees Fahrenheit.
Add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar, and miso to a sauce pan over medium high heat. Stir until everything is well mixed and the mixture is just starting to boil. Remove from the equation.
Heat the oil in an ovenproof frypan over medium-high heat. As it heats up, season both sides of the fish and place it in the frypan. Cook for 3-4 minutes, or until fish is browned. Turn the filets over and pour approximately a tablespoon of sauce on top of each one.
Place in the oven for 5-6 minutes, or until the fish readily flakes.
Rest of the sauce should be spooned over the cooked pieces.
159 calories | 14 grams of carbohydrates | 11 grams of fat | 1 gram of saturated fat | 128 milligrams of sodium | 12 milligrams of sugar | 1.4 milligrams of vitamin C | 8 milligrams of calcium
Baked Halibut with Tarragon Cream Sauce is another option.
Cod with Asian orange glaze is a healthy meal that can be made in less than an hour. The sauce is easy to make and provides a lot of flavor. Reference: orange sauce for fish.
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