Title: Cod with Bok Coy and Burnt Orange Star Anise Sauce
Categories: Fish, Chinese, Sauces, Fruit, Vegetables
Yield: 6 Servings
8 lg Oranges
7 tb Butter; chilled
1 tb Oil
1 tb Rice vinegar
6 Whole star anise
2 ts Fresh ginger; peeled,
-minced
6 x Cod or sea bass fillets
-(6 oz ea)
BOK CHOY WITH GARLIC:
2 tb Butter
4 ts Garlic; minced
12 Baby bok choy
2 c Chicken stock
Using vegetable peeler, remove peel (orange part only) in long
pieces from 6 oranges. Cut peel into 2 x 1/4 inch strips. cut
oranges in half squeeze enough juice to measure 2 1/4 cups. Melt
1 tablespoon butter with 1 tablespoon oil in heavy large skillet
over high heat. Add peel and stir until peel turns dark brown on
edges, about 4 minutes. Add 2 1/4 cups orange juice, vinegar,
star anise and ginger and boil until reduced to thin sauce
consistency, about 12 minutes. Remove sauce from heat.
Preheat oven to 450 F. Sprinkle fish with salt and pepper. Melt
1 tablespoon butter in large skillet over high heat. Add 3 fish
fillets; cook until golden, about 1 minute per side. Transfer fish
to rimmed baking sheet. Repeat with 1 tablespoon butter and
remaining fish. Bake fish until cooked through, about 4 minutes.
Transfer fish to plates. Remove star anise from sauce. Bring
sauce to simmer. Add 4 tablespoons butter; whisk just until
melted. Season with salt and pepper. Serve fish with sauce and
bok choy.
For the Bok Choy:
Melt butter in heavy large skillet over high heat. Add garlic;
saute 1 minute. Add bok choy and stock; simmer until bok choy is
tender, turning occasionally, about 8 minutes. Season with salt
and pepper.
Recipe By: Arrows, Ogunquit, Maine
Source: Bon Appetit April 1998
From: Carriej999
