When I told my husband that I was making Pan Sauteed Fish with Carrot Ginger Sauce, well, let’s just say it did not go over well. He dislikes carrots. Really, really dislikes them. But I remembered having a similar sauce in a Japanese restaurant once and just loved it. And knew he would too. So I made it…and he loved it.
The carrots lend sweetness and and gives the sauce its vibrant color. But what it really tastes like is an Asian inspired sauce with a gingery sweetness to it. And its easy to make – the sauce can even be made a day or two ahead of time and kept in the fridge until needed.
The sauce would be great served with most any fish: red snapper, tilapia, tuna, grouper, etc. So choose your favorite and get cooking!
Pan Sauteed Fish with Carrot Ginger Sauce (adapted from Fine Cooking Magazine, June/July 2010)
Yield about 2 cups, serves 4 to 6
Carrot Ginger Sauce
- 1 Tbsp. canola oil
- 2 Tbsp. chopped shallot
- 1 3/4 cups lower-salt chicken broth; more as needed
- 6 medium carrots, peeled and cut into large dice (about 2 cups)
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated (or finely chopped) fresh ginger
- 1 Tbsp. unseasoned rice vinegar
- 2 tsp. honey
- 1 tsp. Asian sesame oil
- Heat oil in a medium saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes. Let cool at least 15 minutes before blending.
- Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Puree until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency.
- Return to saucepan and rewarm right before serving.
Pan Sauteed Fish
- 1 Tbsp. olive oil
- 4 fish fillets
- 2 Tbsp. flour
- salt and pepper to taste
- Spray large skillet with non-stick cooking spray. Heat olive oil in skillet on medium-high heat.
- Put flour and salt and pepper on plate (or in a plastic baggie). Dredge fillets flour for a light dusting on each side.
- When oil shimmers, add fillets to skillet. Cook until edges turn lighter in color about 1/4″ around the fillet. Turn over and cook another 1 to 2 minutes until fish is done (when the fillet flakes easily). Remove fillets to plate. If you weren’t able to fit all fillets into the skillet at once, repeat cooking process, adding a bit more oil to the skillet.
- To serve, drizzle carrot ginger sauce over each piece of fish. Bring remainder of sauce to the table in a bowl for extra drizzling.
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