Preparation:
Preheat broiler to high.
In a saucepan reduce the orange juice by half over high heat. Add the butter, 2 tablespoons of the olive oil, salt, and pepper to taste. Blend well with a wire whisk. Add the tomatoes and set aside.
Brush the fish on both sides with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper and arrange the fish in an unheated broiler pan. Broil the fish about 2- to 3-inches from the heat source for 3 to 4 minutes or until the fillets are just cooked through.
Transfer the fillets to a platter, pour the orange sauce over them, and garnish with the chopped chives.
Recipe Source: PIERRE FRANEY'S COOKING IN AMERICA by Pierre Frane |
