Red Snapper With Spicy Orange Sauce Recipe
Ingredients
| 2 red snapper fillets (3/4 inch thick, 1 pound total) | ||
| Flour | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 3/8 Teaspoon | |
| 1 tablespoon olive or other vegetable oil | ||
| 4 tablespoons butter, softened to room temperature | ||
| 1 tablespoon frozen orange juice concentrate | ||
| Chili powder | 1 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
1 Cut each fish fillet in half to make 4 equal servings.
2 In a shallow bowl, combine the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge the fish lightly with the seasoned flour.
3 In a large skillet, preferably nonstick, warm the oil over medium-high heat until hot but not smoking. Add the fish and pan-fry, turning once, until the fish flakes easily when tested with a fork, 3 to 4 minutes per side.
4 Meanwhile, make the spicy orange sauce: In a small bowl, blend the butter, orange juice concentrate, chili powder, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
5 Transfer the fish to individual dinner plates and top each serving with 1 tablespoon of the spicy orange sauce. Sprinkle with the parsley, if desired.
2 In a shallow bowl, combine the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge the fish lightly with the seasoned flour.
3 In a large skillet, preferably nonstick, warm the oil over medium-high heat until hot but not smoking. Add the fish and pan-fry, turning once, until the fish flakes easily when tested with a fork, 3 to 4 minutes per side.
4 Meanwhile, make the spicy orange sauce: In a small bowl, blend the butter, orange juice concentrate, chili powder, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
5 Transfer the fish to individual dinner plates and top each serving with 1 tablespoon of the spicy orange sauce. Sprinkle with the parsley, if desired.
Chef
