Sauteed Snapper with Blood Orange Carrot Broth - The Perfect Puree of Napa Valley

Ingredients

• 2 lbs. snapper, cut crosswise into 4 oz. portions
• 2 tbsp. canola oil
• 4 tbsp. The Perfect Purée Orange Zest, thawed
• salt and pepper to taste
• 4 tbsp. The Perfect Purée Sweet Ginger, thawed
• 1 cup The Perfect Purée Blood Orange Concentrate, thawed
• 1 tbsp. Canola oil
• ½ small yellow onion, diced
• 3 cloves garlic, minced
• 2 ¼ cups carrot juice
• ½ cup water
• ¼ cup white wine
• 3 pc. star anise
• 2 sprigs fresh thyme
• ¾ tsp. salt
• 2 tsp. cornstarch mixed with 2 tbsp. cold water