Best 6 Pan Asian Orange Fish Recipes
Embark on a tantalizing culinary journey with our Pan-Asian Orange Fish, a symphony of flavors that will ignite your taste buds. This delectable dish showcases succulent fish fillets enveloped in a vibrant and tangy orange sauce, complemented by a medley of aromatic vegetables. The fusion of sweet, savory, and tangy elements creates a harmonious balance that will leave you craving for more. Alongside the main recipe, we present a versatile selection of additional recipes to cater to your culinary preferences and dietary needs. Delight in the simplicity of our Pan-Fried Orange Fish, featuring tender fish fillets seared to perfection and coated in a delectable orange sauce. For those seeking a healthier option, our Steamed Orange Fish offers a light and refreshing take on this classic dish, with delicate flavors that will satisfy your palate. If you're in a time crunch, our Quick and Easy Orange Fish recipe delivers a flavorful meal in just 30 minutes, perfect for busy weeknights. Vegetarian and vegan enthusiasts will relish our Orange Tofu and Orange Cauliflower recipes, which capture the essence of the original dish with plant-based alternatives. Each recipe is meticulously crafted to ensure an unforgettable dining experience, whether you're a seasoned home cook or just starting your culinary adventures.
Check out the recipes below so you can choose the best recipe for yourself!
COD WITH ASIAN ORANGE GLAZE
Cod with Asian Orange Glaze combines all the wonderful flavors of the East with ginger, sesame, soy and the sweetness of oranges.
Provided by Pam
Categories Main Dish
Time 21m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F
- In a sauce pan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and miso. Stir until thoroughly combined and just beginning to boil. Set aside.
- Add oil to ovenproof frypan and turn to medium high heat. As it warms pepper both sides of cod and add to frypan. Saute cod 3-4 minutes until browned. Flip filets over and spoon about a Tbsp of sauce over each filet.
- Place in oven 5-6 minutes until fish flakes easily.
- Spoon remaining sauce over baked portions.
Nutrition Facts : Calories 155 kcal, Carbohydrate 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 124 mg, Sugar 12 g, Protein 1 g, Cholesterol 1 mg, Fiber 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
CRISPY HONEY ORANGE GLAZED SALMON
Crispy Honey Orange Glazed Salmon fillets are pan-fried in the most beautiful honey-orange-garlic sauce, with a splash of soy for added flavour!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
- Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
- Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
- Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.
Nutrition Facts : Calories 349 kcal, Carbohydrate 14 g, Protein 34 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 579 mg, Sugar 13 g, ServingSize 1 serving
PAN - ASIAN ORANGE FISH
This is a recipe that is a little different, but I'm sure you will enjoy it - I found it in our local newspaper.
Provided by Chef mariajane
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened.
- Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
- Add broccoli, cover and poach for 2-3 minutes. Remove pan from heat and let sit covered for 2-3 minutes. Serve immediately with brown rice.
SWORDFISH WITH ORANGE, HONEY AND SOY
Provided by James G. Nichols
Categories Fish Soy Broil Quick & Easy Orange Honey Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine orange juice, honey, soy sauce, lemon juice, garlic powder and ginger in 8x8x2-inch glass baking dish and stir. Add fish and turn to coat. Let marinate at room temperature 1 hour, turning occasionally.
- Preheat broiler. Remove fish from marinade; place on broiler rack. Transfer marinade to small saucepan and boil 1 minute. Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side. Transfer fish to plates and serve with rice.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
ORANGE TILAPIA
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.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 28.7 g, Cholesterol 86.8 mg, Fat 19.7 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 11.5 g, Sodium 273.1 mg, Sugar 11.4 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: Fresh fish and vegetables will give your dish the best flavor.
- Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
- Use a light hand with the sauce: Too much sauce can overwhelm the delicate flavor of the fish. Use just enough to coat the fish and vegetables.
- Serve immediately: This dish is best served immediately, while the fish is still hot and flaky.
Conclusion:
This Pan-Asian Orange Fish recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of sweet, tangy, and savory flavors is sure to please everyone at the table. So next time you're looking for a new fish recipe to try, give this one a try. You won't be disappointed!
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