Sautéed Fish Fillets with Orange Butter Sauce


Serves: 4
Total Calories: 101

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 80

This Sautéed Fish Fillets with Orange Butter Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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