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.