Orange Glazed Fish Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat.
• Pat the fish dry with paper towels and sprinkle both sides with salt.
• When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
• Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
• Spoon the sauce over the seared cod and serve immediately.

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

Steps:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
• Prepare an outside grill with an oiled rack set 6 inches above the heat source.
• Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
• In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

Steps:

• Whisk first 6 ingredients in small bowl.
• Preheat broiler. Line baking sheet with aluminum foil. Place salmon on foil, skin side down. Spread miso mixture over salmon. Broil fish until glaze begins to blister and brown, about 3 minutes. Cover fish loosely with foil. Broil until fish is cooked through, about 5 minutes longer. Transfer fish to plates. Top with onions.
• Available at Japanese markets and in the Asian foods section of supermarkets.

Steps:

• Rinse the fillets and pat dry. Season with pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook about s minutes on each side, depending upon thickness, until the fish is nicely browned and cooked through. Remove from the skillet and set aside to keep warm.
• Add the glaze ingredients to the skillet and cook, stirring frequently, until it is reduced by half. Drizzle the sauce over the fillets and garnish with scallions. Serve hot.