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     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

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