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Sautéed Fish Fillets with Orange Butter Sauce |
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Serves: 4 (Pescado con Naranja)Category: Sautéed, Fried, and Grilled Whole Fish and Fillets Any white fish fillets can be used for this frankly fancy dish. Pacific snapper is often used along Mexico's west coast, and it's excellent with the orange sauce. Oranges and other citrus juices are used in sauces and marinades throughout the country. Mild rice vinegar compliments the sauce and tastes similar to mild Mexican vinegar. Adding a bit of tequila is my idea. 3/4 cup fresh orange juice 1 tablespoon unseasoned rice vinegar 1 tablespoon olive oil 4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1 tablespoon tequila 2 tablespoons cold unsalted butter, cut into 4 pieces 2 tablespoons chopped fresh cilantro Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup. Reserve off heat. 2. Heat the oil in a large nonstick skillet and cook the fish 3 to 4 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Season with salt and pepper. Remove the fish to a serving platter. 3. Add the tequila to the skillet and bring to a boil, scraping up any browned bits. Add the reserved orange juice reduction to the same skillet and bring to a boil. Immediately reduce the heat to low and add the butter, 1 piece at a time, whisking just until melted. Remove from the heat and stir in the cilantro. Spoon the sauce over the fish. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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