Sauteed Fish Fillets With Orange Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pescado con Naranjo; in 1,000 Mexican Recipes. Any white fish fillet can be used; Pacific snapper is often used on Mexico's west coast. Ingredients:
3/4 cup fresh orange juice |
1 tablespoon unseasoned rice vinegar (or mild mexican vinegar) |
1 tablespoon olive oil |
4 (6 ounce) white fish fillets, each about 3/4 inch thick |
1/4 teaspoon salt (to taste) |
1/8 teaspoon fresh ground black pepper (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 big nonstick skillet and cook fish 3-4 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.
3. Season with salt and pepper; remove fish to a serving platter.
4. 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.
5. Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
6. Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.
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