Fish With Ginger-Orange-Onion Sauce<

Fish With Ginger-Orange-Onion Sauce

4 tablespoons extra-virgin olive oil

4 portions (6 ounces each) fish fillets such as mahi-mahi, cod or salmon

Salt and black pepper

1 tablespoon ground coriander

1 medium-large red onion, quartered and very thinly sliced

1 large garlic clove, grated or finely chopped

2-inch piece fresh ginger, peeled and grated or finely chopped

1 teaspoon red pepper flakes

Zest and juice of 1 orange

1 cup chicken stock

2 tablespoons cold butter

1 small handful fresh flat-leaf parsley leaves

1 pound green beans, pre-trimmed

Crusty whole-grain bread to pass

Place a high-sided skillet over high heat with about 1 inch of water. Cover with lid and bring to a boil for the green beans.

Place a large nonstick skillet over medium-high heat and add 2 tablespoons of the olive oil, twice around the pan. While the skillet heats season the fish with salt, pepper and the coriander. Place in skillet and cook just until done, about 3 to 4 minutes on each side. Remove fish to plate and cover loosely with aluminum foil to keep warm.

Add remaining 2 tablespoons olive oil to the skillet and add the onions, garlic, ginger and red pepper flakes. Cook for 5 to 6 minutes to soften the onions, then add the orange zest and juice and the stock. Bring to a bubble, add the butter and swirl to incorporate. Stir in parsley.

While the fish cooks salt the water in the skillet and drop in green beans. Cook for 3 minutes or until just tender; drain and season with salt. Serve the fish with lots of sauce on top, and a few green beans and bread alongside.

Serves four.

Nutrition values per serving: 360 calories, 21 g fat (6 g saturated), 11 g carbohydrates, 3 g fiber, 32 g protein, 90 mg cholesterol, 250 mg sodium.

"Just In Time" by Rachael Ray (2007, Clarkson Potter, $19.95)