Sauteed Fish Fillets With Orange Butter Sauce

Name: Sauteed Fish Fillets With Orange Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

Submitted by ratherbeswimmin

"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."

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Ready In:: 25mins
Ingredients:: 9
Serves:: 4

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

In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
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.
Season with salt and pepper; remove 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 decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.