Cod w/ Oranges

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4

4 navel oranges
4 3/4-to-1-inch thick pieces cod fillet (about 5 oz. each)
1 cup thinly sliced red onion

1.  Cut peel from 2 oranges to the flesh.  Section oranges and squeeze juice from membranes into a 2 cup measuring cup.  Squeeze juice from remaining oranges (you should end up with 1 cup juice).  Put aside the orange sections that have been squeezed as you’ll use later.

2.  Season fish with 1/4 teaspoon each salt & pepper.  Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add fish and cook 6-8 minutes, turning once until lightly browned and cooked through.  Remove to a platter and cover loosely with foil to keep warm.

3.  Add onion to skillet and cook over low heat until lightly browned.

4.  Add juice to pan and bring to a boil.  Cook until reduced to about 1/2 cup and slightly thickened.  Stir in orange segments and pour over fish.

Per Serving: 223 calories, 2g fiber, 5g fat (1g sat. fat), 61mg chol, 225mg sodium


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