Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           fresh orange juice
   1      tablespoon    butter
   3      tablespoons   olive oil
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
     1/2  cup           diced peeled seeded plum tomatoes
   1 1/2  pounds        skinless boneless white fish fillets -- (4 fillets)
                        (red snapper -- blackfish, sea
                        -- bass, or lemon
                        -- sole)
     1/4  cup           chopped fresh chives

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