You have the option of making a batch of the sauce in a separate pan when broiling or grilling the fish, or you can cook the whole thing in one pan. Whenever you cook with alcohol, it’s important to remember that it is flammable. Keep it away from open flames or you may set your face and/or the kitchen on fire. If you follow the recipe exactly, you may save yourself from a fire. This recipe calls for orange zest. It’s the orange skin of the orange, not the white part. Use a zester or vegetable peeler to remove the thin skin without digging deep into the white part.
Yellowtail with Orange, Basil and Grand Marnier
- 4 yellowtail fillets skin removed – 6 – 8 ounces each
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon fresh gingerroot peeled and minced
- 1/3 cup orange juice
- 1 tablespoon lemon juice
- 1/4 cup Grand Marnier liqueur
- 1/3 cup fresh basil leaves loosely packed, chopped
- 1 tablespoon orange zest grated
- 3 tablespoons chilled butter cut into pieces
- Season fish with salt and pepper. Heat 1 tablespoon butter and olive oil in a large skillet over medium heat. Brown fish on one side, about 3 – 4 minutes. Flip over and cook for 2 – 3 minutes or until just cooked, but not overcooked. Remove fish and keep warm. In a container, combine gingerroot with next three ingredients. Add to the pan and increase heat to medium-high. Reduce liquid to just a few tablespoons, add basil and orange zest and cook for 1 minute more. Whisk in remaining chilled butter until melted. Spoon sauce over cooked fish.