Ginger-Orange Fish Fillets

    (37)
    20 minutes

    Jazz up fish fillets with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.


    33 people made this

    Ingredients
    Serves: 2 

    • 1/4 cup (65ml) fresh orange juice
    • 2 teaspoons minced fresh coriander
    • 1 teaspoon minced fresh ginger
    • 1 clove garlic, minced
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1/4 teaspoon chilli flakes
    • 1 tablespoon olive oil
    • 4 white fish fillets

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Whisk the orange juice, coriander, ginger, garlic, soy sauce, sesame oil and chilli flakes together in a small bowl; set aside.
    2. Heat the olive oil in a frypan over medium-high heat. Cook the fillets until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the frypan and bring to a boil. Reduce heat to medium and simmer until the fish flakes easily with a fork and the sauce has thickened slightly. Remove fish to a plate and drizzle with orange sauce to serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (27)

    by
    28

    Wow! Tasty,quick and easy. No cilantro at home, so used italian parsley. Make sure fish are very dry before going in the pan - extra moisture adds to the time to thicken the sauce and leads to leathery fish. Well, as leathery as halibut cheeks can get.  -  25 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    8

    This is an outstanding recipe! I added a tsp of orange zest and an extra Tbs of fresh squeezed OJ and it was dynamite! Served with black rice drizzled with sesame oil and snap peas, a new favorite. Thanks!  -  01 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    7

    Oh my this is SOOOO good!! Halibut is expensive but its wonderful in this recipe! Perfect paired with some brown rice! I used frozen halibut fillets that i thawed out and it was magnificent!  -  02 May 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate