Search recipe:
- Cod With Oranges
-
- 4 Navel Oranges
- 4 Thick (5-oz.) Pieces of cod
- 1 Cup thinly sliced red onions
- Directions
- Peel 2 oranges and section. Squeeze juice from remaining 2 oranges. Season fish with salt and pepper. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Add fish and cook 6 to 8 minutes, until browned and cooked through. Place on platter with foil to keep warm. Add onion to skillet and cook over low heat until lightly browned. Add juice to pan, bring to a boil. Cook until reduced to about 1/2 cup and slightly thickened. Stir in orange segments, pour over fish. Serve immediately. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Citrus Heights Farms
Todd Shell Mesa, AZ, 85215View details |
|
Friesian Groves/Cotton Lane Citrus
George Bradbury Suprise, AZ, 85388View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
|
Orange Patch Too
Michelle Smith Mesa, AZ, 85215View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Lemon Pork
Preheat oven to 350 degrees. With a large fork, make deep holes for the marinade to seep into. Rub the roast with mustard and sprinkle liberally with pepper. Put into a glass or ceramic baking dish. Combine lemon juice, bourbon, and salt. Pour juice over pork and cover with plastic wrap. Let marinate at least 4 hours in the refrigerator. turn pork several times to marinate. Bake at 350 degrees for 1 1/2 hours, basting occasionally. When the meat reaches 175 degrees ( using a thermometer), transfer to a carving board and cover with foil to keep warm. Scrape the meat drippings from the baking dish and transfer with juices and leftover marinade to a small saucepan. Skim off fat and add lemon slices and water and simmer until lemon is tender ( 10 minutes). Carve the meat and pour over sauce and lemon slices. Serves 6.
