Snapper Fillets With Orange-Shallot Sauce

Recipe Ingredients

2		Oranges
6		Red snapper fillets - - (abt 2 1/4 lbs)
1 tablespoon	15ml	Olive oil
1 cup	146g / 5.1oz	Finely chopped shallots
2		Garlic cloves - minced
3 tablespoons	45ml	Flour
1 cup	237ml	Chicken broth
1 cup	237ml	Florida orange juice
1 tablespoon	15ml	Grated orange zest
2 tablespoons	30ml	Sherry
1 1/2 teaspoons	7.5ml	Dried oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Preheat broiler. Thinly slice the oranges into rounds and set aside. Place snapper fillets, skin side down, on a nonstick pan. Place 4 inches from broiler, and broil 5 to 8 minutes or until fish flakes easily when tested with a fork. Remove from broiler, and set aside.

Meanwhile, in a large, nonstick skillet, heat oil over medium-high heat until hot, but not smoking. Add shallots and garlic, and cook, stirring 3 to 4 minutes, or until shallots begin to brown. Add flour and cook, stirring until flour is no longer visible, about 30 seconds. Stir in chicken broth, orange juice, orange zest, sherry, oregano, salt, and pepper.

Bring to a boil, stirring constantly, until slightly thickened. Add orange slices and fish fillets, skin side up. Cook 1 to 2 minutes, until fish is heated through and orange slices are slightly softened. Garnish with chopped parsley. Serve immediately.

Source:
Diana Gonzalez Kirby

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