Seared Cod With Orange Glaze Recipe 455

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HONEY-ORANGE GLAZED COD



Honey-Orange Glazed Cod image

The whole family will enjoy this delicate, flaky cod, and it's one of the easiest and tastiest fish dishes you'll ever serve.

Provided by lutzflcat

Categories     Seafood     Fish

Time 20m

Yield 3

Number Of Ingredients 10

cooking spray
¾ pound cod fillets
2 tablespoons orange marmalade
1 tablespoon honey
½ tablespoon orange juice
1 teaspoon Dijon mustard
½ teaspoon sesame oil
½ teaspoon reduced-sodium soy sauce
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
  • Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
  • Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
  • Brush the remaining glaze over the fillets. Garnish with parsley.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g

SEARED COD WITH ORANGE GLAZE RECIPE - (4.5/5)



Seared Cod with orange glaze Recipe - (4.5/5) image

Provided by LLRedd

Number Of Ingredients 9

Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup blood orange juice
1 blood orange, zested, supremed and coarsely chopped
2 tablespoons sugar
2 tablespoons red wine vinegar
2 sprigs fresh thyme
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html?oc=linkback

Steps:

  • Preheat the oven to 250 degrees F. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes. Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle both sides with salt. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix. Spoon the sauce over the seared cod and serve immediately. Read more at: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html?oc=linkback

SEARED COD WITH BLOOD ORANGE GLAZE



Seared Cod with Blood Orange Glaze image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup blood orange juice
1 blood orange, zested, supremed and coarsely chopped
2 tablespoons sugar
2 tablespoons red wine vinegar
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a high heat.
  • Pat the fish dry with paper towels and sprinkle both sides with salt.
  • When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
  • Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
  • Spoon the sauce over the seared cod and serve immediately.

BAKED COD IN ORANGE SAUCE



Baked Cod in Orange Sauce image

Simple, fast, tasty and healthy. My kind of recipe. Any firm white fish fillet can be substituted in place of cod.

Provided by dale7793

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 (6 ounce) cod fish fillets
1/2 cup fresh orange juice
1/2 tablespoon dried thyme or 1 teaspoon fresh thyme, chopped
1/2 tablespoon orange zest

Steps:

  • Preheat oven to 375 degrees F.
  • Arrange cod fillets in a shallow baking dish.
  • Combine remaining ingredients in a small bowl.
  • Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
  • Spoon orange sauce over fish and serve with vegetables and rice.

PAN-SEARED COD



Pan-Seared Cod image

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I've found. -Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

Steps:

  • Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Nutrition Facts : Calories 378 calories, Fat 24g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 691mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

ORANGE GLAZED SWORDFISH



Orange Glazed Swordfish image

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  • Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  • Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  • In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g

CITRUS-SOY GLAZED BLACK COD



Citrus-Soy Glazed Black Cod image

This recipe for citrus-soy glazed black cod makes a light and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
Thinly sliced mint leaves, for garnish
Thinly sliced scallions, for garnish
Coarse salt

Steps:

  • Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
  • Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
  • Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

ROAST DUCK WITH ORANGE GLAZE



Roast Duck with Orange Glaze image

This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 4 servings (4 cups stuffing).

Number Of Ingredients 21

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
4 cups crushed seasoned stuffing
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange zest
1 drop hot pepper sauce

Steps:

  • Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.

Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.

SEARED SALMON WITH ORANGE GLAZE



Seared Salmon With Orange Glaze image

Make and share this Seared Salmon With Orange Glaze recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) salmon fillets
1 tablespoon sesame oil
3 teaspoons low sodium soy sauce
1/4 cup white wine
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry wine
1/2 teaspoon grated fresh ginger
2 slices oranges

Steps:

  • Preheat oven to 400°F.
  • Sear the fish filets in the sesame oil in a large, very hot frypan for 1 minute on each side.
  • You should hear the fish sizzle.
  • Remove filets from the heat and transfer them to a glass baking dish or baking pan.
  • Drizzle the soy sauce and the wine over them and bake them for 10 minutes.
  • Remove them from the oven.
  • Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium high heat until reduced by half.
  • Add the orange slices and stir once or twice, until the sauce becomes thick.
  • Remove from heat, drizzle the sauce over the fish and serve.

Nutrition Facts : Calories 274.9, Fat 8.2, SaturatedFat 1.3, Cholesterol 87.5, Sodium 203.9, Carbohydrate 5.9, Fiber 0.1, Sugar 3.9, Protein 34

SEARED SALMON WITH ORANGE GLAZE



Seared Salmon with Orange Glaze image

Provided by Andrew Weil, M.D.

Yield Makes 6 servings

Number Of Ingredients 9

Six 6-ounce salmon fillets
1 tablespoon sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup white wine
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry
1/2 teaspoon grated fresh ginger
2 slices orange

Steps:

  • Preheat oven to 400°F.
  • Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.
  • Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve.

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