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Ingredientes
- 4 x Navel oranges
- 1/4 lb Unsalted butter
- 1/3 c. Dry white wine
- 1/4 c. Freshly-squeezed lemon juice
- 2 tsp Sugar
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1/2 c. Sliced pitted black Portuguese olives (or possibly Spanish olives)
- 4 x six-oz Red snapper fillets, with skin
- 2 Tbsp. Extra virgin olive oil
- 1/2 bn Italian parsley leaves minced coars
Direcciones
- Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve.
- In a small heavy saucepan, cook the butter over medium heat till it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add in the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mix till well reduced, 15 to 20 min. Stir in the orange sections and olives and reserve in a hot place.
- Heat grill to high.
- With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or possibly rub the fish with the extra virgin olive oil and season proportionately with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 3 to 4 min on the skin side, till skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up.
- Stir parsley into hot sauce and taste for seasoning. Spoon sauce over fish fillets and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 263 | 79% |
| Total Fat 29.89g | 37% |
| Saturated Fat 15.52g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 587mg | 24% |
| Potassium 185mg | 5% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.36g | 7% |
| Protein 1.12g | 2% |
