Ingredients
- FOR MARINADE
- 1/2 cup rice vinegar (not seasoned)
- 3 tablespoons frozen orange juice concentrate, thawed
- 3 tablespoons soy sauce
- 1 tablespoon ground ginger
- 1/4 cup sugar
- 1/4 cup chopped scallions
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha (Southeast Asian chile sauce)
- FOR FISH
- 4 (6-oz) pieces mahimahi fillet (1 1/2 inches thick)
- 1/3 cup cornstarch
- 3 tablespoons olive oil
- FOR SAUCE
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- 3/4 cup fresh orange juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 garlic clove, minced
- 1 teaspoon very fine shreds of peeled ginger
- 3 tablespoons unsalted butter, softened slightly
Preparation
Step 1
MARINATE FISH:
Stir together marinade ingredients in a 2-qt glass or ceramic baking dish just large enough to hold fish in 1 layer. Add mahimahi, turning to coat, and marinate, chilled, 1 hour.
COOK FISH:
Preheat oven to 400°F with rack in middle.
Remove fish from marinade (discard marinade) and pat dry. Dredge in cornstarch, knocking off excess. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then sear mahimahi, turning once, until golden, 2 to 4 minutes total. Transfer, skin side down, to a 13- by 9-inch baking dish (reserve skillet) and roast in oven until just cooked through, about 8 minutes.
MAKE SAUCE:
Stir cornstarch into water in a cup or small bowl and set aside.
Pour off oil from skillet and wipe skillet clean, then add orange juice and boil until reduced to about 1/2 cup, about 1 minute. Add soy sauce, vinegar, garlic, and ginger and simmer 1 minute. Stir cornstarch mixture and whisk into sauce, then simmer, whisking, 1 minute. Whisk in butter until incorporated. Pour sauce over fish