GRILLED RED SNAPPER WITH ORANGE BUTTER
4 servings
1 tsp ground sage
1 tsp crushed dried parsley
1 whole red snapper of big size (about 2 ½ lbs, dressed, with head and tail left on)
1/3 cup salad oil
2 tb dry sherry
1 tsp salt
6 tb (3/4 stick) margarine
2 tb orange juice
3/4 tsp sugar
About 1 hour before serving, cut 4 lashes on each side of fish. Rinse with running cold water; pat dry with paper towels. In small bowl, mix salad oil, sherry, salt, sage and parsley. Coat fish inside and out with oil mixture. Loosely wrap tail with foil. Into saucepan, measure butter, orange juice and sugar. About 30 minutes before serving, preheat the broiler. Cook butter mixture over low heat until butter melts. Place fish on rack in broiling pan. Broil fish 10 minutes per side, brushing with some orange butter. You can prepare this dish with any kind of white fish filets, and proceed with the recipe as explained. To serve: arrange grilled fish on platter and pour remaining orange butter sauce over fish. |
