Serves: 4
Total Calories: 281

FOR THE FISH:
4 pieces dover sole, or mahimahi fillet, checked over for bones
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons orange juice, fresh
1 clove garlic, minced
FOR THE SAUCE:
2 tablespoons butter, unsalted
1/2 cup shallot, minced
1 tablespoon flour, all-purpose
2 tablespoons brandy
3/4 cup orange juice, fresh, or more to taste
1 tablespoon sugar, or more to taste
1/2 cup cream, heavy
3 tablespoons currants
3 tablespoons pine nuts, toasted
salt and freshly ground black pepper, to taste
lemon juice, fresh, to taste (optional)

1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Season the fish on both sides with salt and pepper and place in a nonreactive baking dish just large enough to hold the pieces in a single layer. Drizzle with the oil and orange juice and sprinkle with the garlic, turning the pieces a few times to coat. Set aside to marinate for 30 minutes.

2. Preheat the grill to high.

3. While the fish marinates, prepare the sauce. Melt the butter in a small, heavy saucepan over medium heat. Add the shallots and sauté until soft and translucent but not browned, about 2 minutes. Stir in the flour and cook, stirring, for 1 minute. Remove from the heat and whisk in the brandy and 3/4 cup orange juice, then return to medium heat and bring to a boil. Add 1 tablespoon sugar and the cream, stirring until the sugar dissolves. Simmer until thick and rich-flavored, 5 to 10 minutes. Remove from the heat and stir in the currants, pine nuts, and salt and pepper (see Note). Taste for seasoning, adding salt or sugar as necessary the sauce should be a little sweet. If more acidity is desired, add a little more orange juice or even a drop of lemon juice. Keep warm, covered.

4. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the fish pieces on the hot grate and grill for 3 to 6 minutes, basting with any leftover marinade. Using a long spatula, carefully turn the pieces over and grill until the fish breaks into firm flakes when pressed with a finger, 3 to 6 minutes more.

5. If desired, spoon the sauce onto 4 serving plates, dividing evenly. Using the spatula, carefully transfer the fish pieces to the plates, on top of the sauce. Or serve the sauce separately, to accompany the fish. In any case, serve immediately.

Serves 4

Note: If you’re feeling fancy, you can strain the sauce through a fine-meshed strainer before adding the currants and pine nuts. I’m a rustic kind of guy, and I like a rustic kind of sauce with the shallot pieces still in it.

Nutritional Facts:

Serves: 4
Total Calories: 281
Calories from Fat: 200

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Bahamian-Style Whole Grilled Snapper
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Brazilian Swordfish Kebabs With Coconut Milk
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Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
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Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
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Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
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Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik