INGREDIENTS

INSTRUCTIONS

Squeeze two of the oranges and reserve juice. Take the other two, cut
into supremes, and reserve. In a small heavy saucepan, cook the  butter
over medium heat until it foams, the foam then subsides, and  the
butter begins to brown and smell toasty. Add the reserved orange
juice, the lemon juice, wine, sugar, and half the salt and pepper.
Boil the mixture until well reduced, 15 to 20 minutes. Stir in the
orange sections and olives and reserve in a warm place. Heat grill to
high. With a very sharp knife, score the skin side of each snapper
fillet. The cut should pierce the skin but not the flesh. Brush or  rub
the fish with the olive oil and season evenly with remaining salt  and
pepper. Brush the grill well, wipe with an oiled paper towel, and
place the fish fillets on the grill skin side down. Grill 3 to 4
minutes on the skin side, until skin is crispy and a 1/2-inch margin
of opaque flesh has formed all around the edges of the fillet. Flip
fish and cook one minute on flesh side. Remove from grill and place  on
plates, skin side up. Stir parsley into warm sauce and taste for
seasoning. Spoon sauce over fish fillets and serve. This recipe  yields
4 servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6352 broadcast
01-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  01-12-1997  Recipe by: Susan Feniger and Mary Sue
Milliken  Converted by MM_Buster v2.0l.

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