Snapper With Seville Orange Juice Pine Nuts And Olives Recipes

GRILLED SNAPPER WITH ORANGES AND OLIVES

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

SNAPPER WITH SEVILLE ORANGE JUICE, PINE NUTS AND OLIVES

Steps:

• Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville orange zest (or orange and lime zest).
• Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.
• About 15 minutes before fish is ready, place Seville orange juice (or orange and lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for 5 minutes. Remove from heat, cover and keep warm.
• To serve, open foil and peel away skin from top of fish. Carefully remove top fillets and place on warm serving plates. Lift bone from tail end, and place bottom fillets on plates, leaving skin behind. Top each serving with a spoonful of orange sauce and a sprinkling of parsley. Pass remaining sauce at table.