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Yellowtail with Orange, Basil and Grand Marnier

Ingredients

  • 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

Instructions

  • 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.