Broiled Fish Fillets With Orange Butter Sauce

Course : Fish
Serves: 4
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1/4 cup fresh orange juice
1 tablespoon butter
3 tablespoons olive oil
1 teaspoon salt -- to taste
1 teaspoon black pepper -- freshly ground
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 / Directions:

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

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