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Sauteed Fish Fillets With Orange Butter Sauce

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“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
  2. 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.
  3. Season with salt and pepper; remove fish to a serving platter.
  4. 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.
  5. Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
  6. Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.

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