Thursday, July 28, 2011

Orange-Ginger Swai

Orange-Ginger Swai Fillets (and pasta, and, um, overcooked green beans.. whoops.)

¼ cup orange juice (sounds snooty, but for this, fresh-squeezed really is best)
1 tbsp. ginger, grated (note: ginger grates best when it's frozen. I grate it, then loosely scoop it into a measuring spoon. Don't pack it down when you measure.)
½ tsp. black peppercorns, lightly cracked
½ cup cilantro, minced
2 pounds swai fillets (or other firm white fish. Salmon would also be wonderful.)

Combine the marinade ingredients, then add the fish; turn the fillets in the marinade to coat. Allow to marinate for at least 15 minutes, and up to two hours.

Heat about 2 tbsp. olive oil in a large skillet over medium heat. Cook fillets (remember to pick off the peppercorns!) about 4 minutes, then flip and cook for another 2ish minutes, or until the internal temperature reaches 145 degrees. (It's also delicious grilled.)

It's really delicious as-is, but there are some sauces that go with it.. click here for more. 

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