Orange-Curry Cod with Broccoli

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  • 3.5 ounces fish (I used Cod - always buy wild caught fish, not farm-raised)
  • 3.5 ounces broccoli chopped into small florets OR 3.5 ounces of cauliflower rice
  • black pepper (to taste)
  • curry powder (to taste)
  • red pepper flakes (to taste)
  • 1 tablespoon of Braggs Amino
  • 2 cloves of garlic chopped
  • 1-inch of fresh ginger chopped
  • 1/3 - 2/3 cups of water
  • juice from half an orange
  • 1/8 teaspoon Xanthan gum
  • 6 drops of Valencia Orange stevia or Clear stevia
Nan's Note:  when dealing with fresh fish, I presoak my fish in white vinegar and water.  It will kill any bacteria present in the fish.  In a pan or glass dish, I cover my fish in water and pour about a 1/2 cup of vinegar into the container. *stevia is used to cut spice or cut acid flavor.
  1. Lay fish in a glass dish; On both sides of the fish, season with black pepper, curry powder, and red pepper flakes; spray with Bragg's Aminos.
  2. Lightly spray pan with Smart Balance spray. Allow pan to heat up over medium-high heat.  Place fish in the pan and cook 2 minutes on both sides.
  3. Add garlic and ginger into the open spaces of the pan; cook until fragrant, about 1 minute.
  4. Remove fish and keep warm
  5. Over medium heat pour any remaining marinade into the pan, add orange juice, and water. Cook garlic and ginger until soft. Add 1/8 teaspoon of xanthan gum and thicken the sauce, add 5-6 drops of Valencia Orange stevia. Remove from heat, and keep warm.
  6. Toss broccoli into the pan over medium-high heat, add chicken stock or water saute up 2-3 minutes until broccoli is emerald green.
  7. Plate the broccoli on the plate with fish and top with sauce!  YUM :)

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