Sautéed Fish Fillets with Orange Butter Sauce
Pescado con Naranjany 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.
Ingrediënten
Makes 4 servings
- ¾ 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
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 tablespoon tequila
- 2 tablespoons cold unsalted butter cut into 4 pieces
- 2 tablespoons chopped fresh cilantro
Instructies
- In a small saucepan, boil the orange juice and vinegar until reduced to about ⅓ cup.
- Reserve off heat.
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve at once.
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