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Snapper Fillets With Orange Shallot Sauce

Healthycooking's picture
Ingredients
  Florida oranges 2
  Red snapper fillets 6
  Olive oil 1 Tablespoon
  Finely chopped shallots 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  All purpose flour 3 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Florida orange juice 1 Cup (16 tbs)
  Grated orange rind 1 Tablespoon
  Sherry 2 Tablespoon
  Dried oregano leaves 1 1⁄2 Teaspoon, crushed
  Chopped parsley 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Preheat broiler.
Thinly slice oranges into rounds; set aside.
Place snapper fillets, skin sides down, on nonstick jelly-roll pan.
Broil 4 inches from heat source 5 to 8 minutes until fish flakes easily with fork.
Remove from broiler; set aside.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot, but not smoking.
Add shallots and garlic; cook and stir 3 to 4 minutes until shallots begin to brown.
Add flour; cook about 30 seconds, stirring until well blended.
Stir in broth, orange juice, orange rind, sherry, oregano, salt and pepper.
Bring to a boil, stirring constantly, until slightly thickened.
Add orange slices and fish fillets, skin sides up.
Cook 1 to 2 minutes until fish is heated through and orange slices are slightly softened.
Garnish with parsley.

Recipe Summary

Ingredient: 
Fish

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