Snapper With Cumin Citrus Sauce
|Red snapper fillet||20 Ounce (4 In Number)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Green onion||2 Tablespoon, thinly sliced (1 In Number)|
1 ln a 12-inch skillet, bring 2 inches of water to a simmer with the bay leaf and lemon slices.
Add the fillets, cover, and barely simmer for 4 to 6 minutes or until the fish flakes easily when tested with a fork.
2 Meanwhile, prepare the sauce.
In a small saucepan, stir together the water and cornstarch until dissolved.
Add the orange juice, soy sauce, and cumin and bring to a simmer, stirring, over moderate heat.
Add the green onion and cook for 1 minute.
With a slotted spatula, transfer the fillets to individual plates and spoon the sauce over them.