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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