Categories: Fish, Main Dish

Ingredients

• 3/4 cup fresh orange juice
• 1 tablespoon unseasoned rice vinegar (or mild Mexican vinegar)
• 1 tablespoon olive oil
• 4 (6 ounce) white fish fillets , each about 3/4 inch thick
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon fresh ground black pepper (to taste)
• 1 tablespoon tequila
• 2 tablespoons cold unsalted butter , cut into 4 pieces
• 2 tablespoons chopped fresh cilantro

Directions

1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.

2. Heat the oil in a big nonstick skillet and cook fish 3-4 minutes per side or until it is golden brown on the outside, opaque but still moist inside and just barely flakes when tested with a fork.

3. Season with salt and pepper; remove fish to a serving platter.

4. Add the tequila to the skillet and bring to a boil, scraping up any browned bits; add the reserved orange juice reduction to the same skillet and bring to a boil.

5. Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.

6. Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.

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