Sauteed Snapper with Blood Orange Carrot Broth - The Perfect Puree of Napa Valley
Sauteed snapper in a flavorful blood orange and carrot broth. Perfect for seafood lovers!
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Ingredients
- 2 lbs. snapper, cut crosswise into 4 oz. portions
- 2 tbsp. canola oil
- 4 tbsp. The Perfect Purée Orange Zest, thawed
- salt
- pepper
- 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
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