Best Cod With Orange Ginger Sauce Recipes

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COD WITH ASIAN ORANGE GLAZE



Cod with Asian Orange Glaze image

Cod with Asian Orange Glaze combines all the wonderful flavors of the East with ginger, sesame, soy and the sweetness of oranges.

Provided by Pam

Categories     Main Dish

Time 21m

Number Of Ingredients 10

2 Tbsp Orange marmalade
2 tsp Sesame oil
1 tsp Soy Sauce, low sodium
1/2 tsp Ginger (Grated)
1 Clove Garlic (Minced)
1 Tbsp Rice wine vinegar
1/4 tsp Miso
1 Tbsp Olive oil
2 4 oz portions Cod filet
1/4 tsp Pepper

Steps:

  • Preheat oven to 400 degrees F
  • In a sauce pan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and miso. Stir until thoroughly combined and just beginning to boil. Set aside.
  • Add oil to ovenproof frypan and turn to medium high heat. As it warms pepper both sides of cod and add to frypan. Saute cod 3-4 minutes until browned. Flip filets over and spoon about a Tbsp of sauce over each filet.
  • Place in oven 5-6 minutes until fish flakes easily.
  • Spoon remaining sauce over baked portions.

Nutrition Facts : Calories 155 kcal, Carbohydrate 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 124 mg, Sugar 12 g, Protein 1 g, Cholesterol 1 mg, Fiber 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

PAN SEARED COD WITH GINGER SAUCE



Pan Seared Cod with Ginger Sauce image

Tender and juicy cod, pan seared to perfection and dipped in an unbelievably delicious ginger sauce. This healthy pan seared cod recipe is easy and ready in less than 15 minutes!

Provided by LowCarbingAsian

Categories     Main Course

Time 15m

Number Of Ingredients 11

1 lbs Cod Fillet (or any white meat fish you prefer)
1/8 tsp Salt
1/8 tsp Black Pepper
1 tbsp Neutral Cooking Oil
1 tbsp Chopped Onion
1/2 Inch Ginger
3 1/2 tbsp Rice Vinegar (no sugar added version)
2 tbsp Soy Sauce
1/2 tbsp Sweetener (monkfruit erythritol blend, sugar or sweetener of choice)
1/4 tsp Lemon Zest
1/4 tsp Lemon Juice

Steps:

  • Gather all the ingredients.
  • Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
  • Cut onions into smaller blocks and add to food processor.
  • Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
  • Zest lemon with a zester and add to food processor. Use the same lemon to add 1/4 tsp lemon juice into the food processor.
  • Add sweetener, Soy Sauce and Rice Vinegar into a food processor and pulse until desired consistency is reached (we blend for about 20-30 seconds). Transfer to a serving dipping bowl when done.
  • Add neutral cooking oil into a cast iron pan and heat on high and bring oil up to temp.
  • When oil is up to temp, reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 1-3 minutes (depends on thickness). When searing, do not move the meat.
  • After 1-3 minutes, carefully flip the cod, re-cover and cook for an additional 1-3 minutes.
  • Carefully transfer cod to a serving plate and serve with ginger sauce.

Nutrition Facts : Calories 221 kcal, Carbohydrate 2 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

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

COD WITH ORANGE GINGER SAUCE



Cod with Orange Ginger Sauce image

Make and share this Cod with Orange Ginger Sauce recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

4 cod fish fillets (3.25 ozs. each)
1 tablespoon minced fresh ginger
1 1/2 tablespoons fresh squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon low sodium soy sauce
1 1/2 cups orange juice (fresh is always best)
2 tablespoons cornstarch
1 cup mandarin orange pieces or 1 cup blood orange, works too
4 scallions, chopped

Steps:

  • Rinse fish and pat dry with paper towels, set aside.
  • Coat large nonstick skillet with cooking spray.
  • Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned.
  • Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine.
  • Add the fish in single layer.
  • Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done.
  • Remove the fish to a plate; cover to keep warm.
  • Mix cornstarch and remaining 1/2 c.
  • orange juice together in a cup.
  • Add to the skillet.
  • Cook, stirring constantly for 1 minute until sauce thickens.
  • Stir in the orange pieces.
  • Cover and cook for 1 to 2 minutes, until oranges are heated through.
  • Serve the sauce over the fish.
  • Sprinkle with scallions.

Nutrition Facts : Calories 278.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 99.3, Sodium 190, Carbohydrate 21.4, Fiber 1.1, Sugar 13.9, Protein 42.6

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.

STEAMED COD WITH GINGER AND SCALLIONS



Steamed Cod with Ginger and Scallions image

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6

4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

Steps:

  • In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
  • Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
  • Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g

GINGER-GLAZED COD



Ginger-Glazed Cod image

This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
  • Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
  • Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE



Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
  • Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
  • Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

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