Grilled Snapper With Oranges And Olives
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Squeeze two of the oranges and reserve juice
2
Take the other two, cut into supremes, and reserve
3
In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty
4
Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper
5
Boil the mixture until well reduced, 15 to 20 minutes
6
Stir in the orange sections and olives and reserve in a warm place
7
Heat grill to high
8
With a very sharp knife, score the skin side of each snapper fillet
9
The cut should pierce the skin but not the flesh
10
Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper
11
Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down
12
Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet
13
Flip fish and cook one minute on flesh side
14
Remove from grill and place on plates, skin side up
15
Stir parsley into warm sauce and taste for seasoning
16
Spoon sauce over fish fillets and serve