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Ingredients:
1/4 cup orange juice
2 tablespoons butter
1/3 cup diced tomatoes
4 skinless, boneless white-fleshed fish fillets (about 1-1/2 pounds)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the broiler.
Pour the orange juice into a saucepan and reduce it by half over high heat. Add the butter and tomatoes and cook just until the butter is well-blended with the tomatoes.
Brush the fish on both sides with olive oil. Sprinkle with salt and pepper. Arrange the fish on an unheated broiler tray. Put the fish 2 to 3 inches from the source of heat.
Broil for 3 to 4 minutes until cooked through. Remove from the heat and serve with the orange butter sauce.
Serves four.
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