Pan-Glazed Fish with Citrus and Soy

1. 1

   Place fish in a flat-bottomed glass or ceramic dish just large enough to hold fillets in 1 layer.

2. 2

   Stir together juices in a small bowl, then combine 1 tablespoon mixed juices with sake in another small bowl and pour over fillets.

3. 3

   Marinate fish, covered, at room temperature, 10 minutes.

4. 4

   Stir together mirin and 2 tablespoons soy sauce, then pour over fillets and marinate, covered, at room temperature, 5 minutes more (or in refrigerator up to 1 hour).

5. 5

   Remove fish from marinade and pat dry.

6. 6

   Discard marinade.

7. 7

   Stir together water, sugar, and remaining tablespoon each mixed juices and soy sauce in a small bowl.

8. 8

   Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute fillets, skin side down, until just crisp and golden brown, 1 to 2 minutes.

9. 9

   Turn fillets over and saute until browned, about 1 minute more.

10. 10

    Add soy mixture to skillet and cook, swirling skillet occasionally, until sauce is reduced to a glaze and fillets are just cooked through, about 3 minutes.

11. 11

    (If sauce reduces before fish is cooked through, swirl in 1 additional tablespoon water, repeating as necessary until fish is done.)

* Per serving · 4 servings · Values may vary.