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Pescado con Naranjo; in 1,000 Mexican Recipes. Any white fish fillet can be used; Pacific snapper is often used on Mexico's west coast.
- 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
- In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
- 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.
- Season with salt and pepper; remove fish to a serving platter.
- 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.
- Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
- Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.