Ingredients Jump to Instructions ↓

  1. 1/4 cup fresh orange juice

  2. 1 tablespoon butter

  3. 3 tablespoons olive oil salt -- to taste black pepper -- freshly ground, to -- taste

  4. 1/2 cup diced peeled seeded plum tomatoes

  5. 1 1/2 pounds skinless boneless white fish fillets -- (4 fillets) (red snapper -- blackfish, sea -- bass, or lemon -- sole)

  6. 1/4 cup chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat broiler to high. In a saucepan reduce the orange juice by half over high heat. Add the butter, 2 tablespoons of the olive oil, salt, and pepper to taste. Blend well with a wire whisk. Add the tomatoes and set aside. Brush the fish on both sides with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper and arrange the fish in an unheated broiler pan. Broil the fish about 2- to 3-inches from the heat source for 3 to 4 minutes or until the fillets are just cooked through. Transfer the fillets to a platter, pour the orange sauce over them, and garnish with the chopped chives. Recipe Source: PIERRE FRANEY'S COOKING IN AMERICA by Pierre Frane


Send feedback