This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 12 mg
- Sugars 7 g
- Protein 29 g
- Calories 356
- Total fat 21 g
- Potassium 65 mg
- Cholesterol 0 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
%RDI
- Iron 2
- Folate 1
- Calcium 1
- Vitamin C 3
