Healthy, Recipes

Pan-fried Orange Glaze Grouper

For Christmas Eve this year my sister-n-law and I decided to do something a little different… 

In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve. 

This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken! 

This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself. 

Serve this fish with my Garlicky Ginger Green beans and white rice. 

Ingredients

  • 6 -4 oz. portions Grouper or white filets
  • 6 Clove Garlic
  • 1 tablespoon Ginger
  • ½ teaspoon Red Chili Paste
  • ¼ cup Orange marmalade
  • 1 tablespoon Soy sauce, low sodium
  • 1 teaspoon pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Rice wine vinegar
  • 2 teaspoon Sesame oil
  • Zest of one orange, for garnish
  • Green onions, for garnish

Cilantro, for garnish

Instructions

Preheat oven to 400 degrees F

In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste.  Stir until thoroughly combined and just beginning to boil. Set aside.

Add olive oil to an ovenproof frypan and turn to medium high heat.  As it warms, pepper both sides of the fish and add to the frypan.  Sauté fish 3-4 minutes until browned.  Flip filets over and spoon about a tablespoon of sauce over each filet. 

Place in the oven for 5-6 minutes until the fish flakes easily.

Spoon remaining sauce over baked portions.

Top with orange zest and cilantro.

Recipes, Seasonal

Red Chili Roasted Turkey Thighs

These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!

Serve them with my Thai Roasted Brussel sprouts and butternut squash and of course crusty bread to soak up the mouthwatering drippings. 

INGREDIENTS

  • 1 lb Turkey thighs or choice of meat
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1 large bunch fresh cilantro
  • 1 stick butter 
  • Olive oil
  • 2 tablespoons roasted red chili paste
  • 1 1/4 teaspoons kosher salt, divided
  • 2 tablespoon poultry seasoning 
  • 2 bone-in, skin-on turkey thighs (about 2 1/2 pounds)
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium limes, for garnish
  • Cranberry sauce, optional for garnish 

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.

Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter,  2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.

Pat 2 turkey thighs dry with paper towels. 

Season with the poultry seasoning, coating each side. 

Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.

Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.

Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan.  Cover and return to the oven.  Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes. 

When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.