Pan Glazed Fish With Citrus And Soy Recipes

WHOLE FISH WITH SOY AND CITRUS

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon, half the lime and half the orange.
• Using a sharp paring knife, make 2 to 3 1/2-inch-deep diagonal incisions on each side of the fish, not quite down to the bone, but enough to visibly score the flesh. Season fish inside and out with salt and pepper.
• Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat. Pick up the fish by the tail and gently lower the fish into the skillet away from you to avoid hot oil splatters.
• As soon as the fish is in the skillet, use tongs or a fish spatula to lightly press the fish, encouraging the skin to make even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.
• Add butter and soy sauce to the skillet, letting the butter sizzle and foam up. Tilt the skillet slightly toward you to allow the buttery soy sauce mixture to pool on one side. Using a large spoon, baste the fish a few times, letting the sauce sizzle and foam up around the fish and into the parts where you've made the incisions.
• Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper.)
• Place fish on a large serving platter (leaving the sauce behind), along with remaining halved lemon, lime and orange for squeezing over the top. Add lime juice to the skillet and swirl to combine. Pour sauce over fish and sprinkle with flaky sea salt, serving cilantro alongside for nibbling in between bites of fish, like a very spriggy salad.

PAN-GLAZED FISH WITH CITRUS AND SOY

Steps:

• Place fish in a flat-bottomed glass or ceramic dish just large enough to hold fillets in 1 layer. Stir together juices in a small bowl, then combine 1 tablespoon mixed juices with sake in another small bowl and pour over fillets. Marinate fish, covered, at room temperature, 10 minutes. Stir together mirin and 2 tablespoons soy sauce, then pour over fillets and marinate, covered, at room temperature, 5 minutes more (or in refrigerator up to 1 hour). Remove fish from marinade and pat dry. Discard marinade.
• Stir together water, sugar, and remaining tablespoon each mixed juices and soy sauce in a small bowl.
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté fillets, skin side down, until just crisp and golden brown, 1 to 2 minutes. Turn fillets over and sauté until browned, about 1 minute more. Add soy mixture to skillet and cook, swirling skillet occasionally, until sauce is reduced to a glaze and fillets are just cooked through, about 3 minutes. (If sauce reduces before fish is cooked through, swirl in 1 additional tablespoon water, repeating as necessary until fish is done.)

CITRUS-GLAZED FISH

Steps:

• Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
• Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
• Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
• Drizzle fish with reserved sauce before serving.

CITRUS GLAZE

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
• Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

SEARED SALMON WITH CITRUS-SOY GLAZE

Steps:

• Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CITRUS GLAZED SALMON

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
• On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.

SEARED SALMON WITH CITRUS-SOY GLAZE

Steps:

• Toss fist four ingredients in a large bowl.
• Whisk next four ingredients in a medium bowl.
• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat.
• Sprinkle salmon with salt and pepper and then add to pan.
• Cook until brown on one side which takes about 4 minutes.
• Turn and cook until opaque in the center, about 2 minutes longer.
• Transfer salmon to plate; tent with foil to keep warm.
• Add ginger and garlic to same skillet and sauté for one minute over medium high heat.
• Add orange juice, lime juice and remaining soy sauce and broil for 3 minutes.
• Remove from heat.
• Whisk vinaigrette and add to vegetable to coat equally.
• Divide vegetables equally among plates.
• Place salmon on top of vegetables and drizzle over salmon and serve.

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

CITRUS-SPICE GLAZED SALMON

Steps:

• Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.