Cod with Asian Orange Glaze is a recipe you’ll make again and again? Why? Because it’s packed with flavor and really easy. By nature cod is a mild, tender fish but you could almost say it tends toward blandness. It really needs dressing up. So in the past I’ve made all kinds of sauces from basic lemon-butter to creamy white sauces to dill sauces to a Mediterranean tomato sauce. I’ve even encased cod in crushed pistachios. All different and all good. But recently I decided to spice it up even further with a spicy orange glaze.
Cod with Asian Orange Glaze
Only 159 calories per serving!
I saw a recipe similar to it using shrimp, so I thought why not cod? And to further give this sauce a depth of flavor, I added a bit of miso, along with ginger, some soy and sesame oil and a zing of orange. I had just bought the most lovely orange marmalade and I knew it would be perfect in this sauce. And to really step it up I added red pepper flakes. Now that was a cod dish to remember. Kind of a PF Chang’s kind of dish. Although at Chang’s the sauce usually accompanied chicken and it was often crispy and deep fried. But this special sauce was going to go over moist, tender cod.
My favorite way of cooking fish is to pan fry it just for a few minutes and finish it off in the oven. Sometimes I’ll serve the sauce on the side after it’s finished baking. But this time I wanted the flavors of this special sauce to bake into the fish. So after browning and flipping the fish over, I spooned some of the sauce over the cod and let it bake. The result was wonderful. Tender, moist, spicy and tangy. This may be my new go-to sauce for cod.
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Cod with Asian Orange Glaze
Ingredients
- 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
Instructions
- 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
This recipe rocks big time! My new favorite!
Carol, how kind of you to let me know. Glad you liked it!