Cod with Citrus Chili Glaze

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photo by Annabelle Bleakley

Serves 4

I like serving Cod as an entre or as a main course. I am often looking for an alternative to salmon or sole. This recipe works with any hearty white fish like Mahi Mahi or Halibut too.

1/2 cup sake or rice wine
1/4 cup mirin (sweet sake)
3 tablespoons chopped onion
1 tablespoon minced garlic
Juice and zest of 1 orange
Juice and zest of 1 lime
1 teaspoon lemon zest
1/4 cup Asian chili sauce ( I use a sweet one)
4 scallions, cut in long strips
4 (quarter-size) slices fresh ginger
4 pieces (4 ounces each) Cod
1/2 cup cilantro sprigs

Set a steamer in a pot with 2 inches water underneath. Bring water to a boil.

In a small saucepan bring sake and mirin to a boil and heat until reduced to half. Reduce heat to medium and add onion, garlic, juices, and zests. Cook 3 minutes; add chili sauce and cook until thickened, 10 minutes.

Put scallion strips and ginger in steamer. Top with fish; cook, covered, until just opaque in center, 8 minutes. Serve with a drizzle of sauce and the cilantro.

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