Snapper Fillets With Orange Shallot Sauce
|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|
|Dried oregano leaves||1 1⁄2 Teaspoon, crushed|
|Chopped parsley||2 Tablespoon (For Garnish)|
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.