Sauteed Fish Fillets With Orange Butter Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup fresh orange juice
• 1 tablespoon unseasoned rice vinegar (or mild mexican vinegar)
• 1 tablespoon olive oil
• 4 (6 ounce) 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

Recipe

• 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.