Broiled Fish Fillets With Orange Butter Sauce

Recipe Ingredients

1/4 cup	59ml	Fresh orange juice
1 tablespoon	15ml	Butter
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Black pepper, freshly ground - to taste
1/2 cup	31g / 1.1oz	Diced peeled seeded plum tomatoes
1 1/2 lbs	681g / 24oz	Skinless boneless white fish fillets - (4 fillets)
		(red snapper, blackfish, sea bass - or lemon sole)
1/4 cup	36g / 1.3oz	Chopped fresh chives

Recipe Instructions

Preheat broiler to high.

In a saucepan reduce the orange juice by half over high heat. Add the butter, 2 tablespoons of the olive oil, salt, and pepper to taste. Blend well with a wire whisk. Add the tomatoes and set aside.

Brush the fish on both sides with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper and arrange the fish in an unheated broiler pan. Broil the fish about 2- to 3-inches from the heat source for 3 to 4 minutes or until the fillets are just cooked through. Transfer the fillets to a platter, pour the orange sauce over them, and garnish with the chopped chives. This recipe serves 4.

Source:
PIERRE FRANEY'S COOKING IN AMERICA by Pierre Franey (c) 1992 - Alfred A. Knopf, Inc., New York - 392 pages - $25.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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