Sauteed Fish Fillets With Orange Butter Sauce

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
2. 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.
3. Season with salt and pepper; remove fish to a serving platter.
4. 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.
5. Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
6. Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.