Most of us really try to eat a healthy yet delicious meal each night, but the truth is that today’s busy lifestyle doesn’t leave a lot of time for planning, shopping, prepping and standing over the stove to create an elaborate meal. After almost 40 years of making dinner, I’ve come to find that the easiest, most delicious and healthy meals on our table incorporate quick cooking fish and vegetables, all in one pan. These meals are perfect for weeknights because they all start out with a simple vegetable sauté, then the fish goes on top, a sauce is poured over, a lid goes on and in 10 minutes, dinner is served.
The following recipe gets its spark from Two Brothers seasonings and sauces. The simple act of cracking open a jar of Mandarin Orange Sauce brings out the best in nearly any type of fish, transforming it into a restaurant worthy meal with the clean fresh flavors of Asia.
I’ve paired Mandarin Orange Sauce with grouper, a firm, white fleshed fish along with an assortment of good-for-you vegetables; red onion, colored peppers and snow peas. The orange sauce is a little sweet and kind of reminds me of the Moo Goo Gai Pan we used to eat in Chinese restaurants as kids. It still hits the spot, especially with a little rice to soak up all the tasty sauce.
Start to finish: 35 minutes
Hands on time: 25 minutes
Grouper is a favorite among fans of fish. Its firm, white flesh is mild and it adapts to multiple seasonings and cooking styles. We’re steaming it here on top of vegetables with an orange sauce but it’s also great grilled or broiled. By the way, this orangey mandarin sauce is a great way to get kids and adults alike to eat their veggies
It’s that easy: The mandarin sauce is also great as a dipping sauce for egg rolls, shrimp, chicken tenders or drizzled over pork tenderloin or pork chops. Sweet and a little sour with Asian umami, my granddaughters even dipped steamed broccoli in it and gobbled it right up!
- 1 1/2-lb grouper, cut into 4 pieces
- 1 teaspoon Two Brothers Seafood Seasoning
- A sprinkle of Two Brothers seasoned salt plus 1/2 teaspoon
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 red onion, sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 cups snow peas
- 2 cloves garlic, minced
- 1/2 cup Two Brothers Mandarin Orange Sauce
- 1/4 cup chicken or vegetable broth
- 2 tablespoons chopped fresh cilantro
Season the fish with the seafood seasoning, a sprinkle of seasoned salt and a few grinds of pepper.
Heat a 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers add the onion, peppers, snow peas and garlic. Sprinkle with 1/2 teaspoon seasoned salt and a few grinds of pepper and sauté the vegetables, tossing them with a spatula, for about 2 minutes or until they begin to soften. Lay the seasoned fish on top and pour over the orange sauce, drizzling a little on the fish. Add the chicken broth on the side over vegetables so as not to disturb the sauce on top of the fish. Bring to a simmer, cover, reduce the heat to low and cook for 10 minutes or until the fish flakes with a fork and the vegetables are tender. Taste and season the vegetables with more seasoned salt and pepper to taste.
Divide the fish and vegetables between four heated plates and garnish with the cilantro.
Extra Hungry? Cook up a bag of microwaveable brown rice to serve under the vegetables and fish to soak up all the delicious sauce.
In the glass: A nicely chilled Pinot Grigio has the fruit to match up with the Asian spice and sweet peppers in this colorful dish.