↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
ORANGE-GLAZED GRILLED FISH FILLETS
Serves 4
4 firm fish fillets, each about 1 inch thick and weighing about 6 ounces
6 tablespoons extra-virgin olive oil, plus extra for grilling
Freshly ground black pepper
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons orange or tangerine marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon fresh ground white pepper
Salt
Put the fish fillets in a dish large enough to hold them side by side. Brush them all over with 2 tablespoons of the olive oil. Grind a little black pepper over both sides of the fillets. Cover the dish with plastic wrap and refrigerate until ready to cook.
In a nonreactive saucepan, stir together the orange juice, lemon juice, vinegar, marmalade, ginger, garlic, and white pepper. Over medium-high heat, bring the mixture to a boil; lower the heat slightly and continue boiling until the mixture reduces to about 1/2 cup, 5 to 7 minutes. Remove the pan from the heat and let the mixture cool. Whisk in the remaining 4 tablespoons of olive oil. Transfer this glaze to a nonreactive bowl, cover with plastic wrap, and refrigerate until ready to use.
Preheat a grill or broiler.
Return the glaze to a small saucepan and, over low heat, warm it up.
Brush the fish fillets all over with the all of the glaze and season them lightly with salt. Carefully brush the grill's cooking surface with some olive oil to prevent sticking. Grill the fish fillets until they are nicely browned and feel springy to the touch, 4 to 5 minutes per side. Serve immediately.
view more member recipes
ORANGE-GLAZED GRILLED FISH FILLETS
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
ORANGE-GLAZED GRILLED FISH FILLETS
Serves 4
4 firm fish fillets, each about 1 inch thick and weighing about 6 ounces
6 tablespoons extra-virgin olive oil, plus extra for grilling
Freshly ground black pepper
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons orange or tangerine marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon fresh ground white pepper
Salt
Put the fish fillets in a dish large enough to hold them side by side. Brush them all over with 2 tablespoons of the olive oil. Grind a little black pepper over both sides of the fillets. Cover the dish with plastic wrap and refrigerate until ready to cook.
In a nonreactive saucepan, stir together the orange juice, lemon juice, vinegar, marmalade, ginger, garlic, and white pepper. Over medium-high heat, bring the mixture to a boil; lower the heat slightly and continue boiling until the mixture reduces to about 1/2 cup, 5 to 7 minutes. Remove the pan from the heat and let the mixture cool. Whisk in the remaining 4 tablespoons of olive oil. Transfer this glaze to a nonreactive bowl, cover with plastic wrap, and refrigerate until ready to use.
Preheat a grill or broiler.
Return the glaze to a small saucepan and, over low heat, warm it up.
Brush the fish fillets all over with the all of the glaze and season them lightly with salt. Carefully brush the grill's cooking surface with some olive oil to prevent sticking. Grill the fish fillets until they are nicely browned and feel springy to the touch, 4 to 5 minutes per side. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Salmon Fillets With Chipotle-orange Butter
by sgre52160
1 lbs unsalted butter, at room temperature (4 sticks) 1 tbsp canned chipotle peppers in adobo sauce, pureed Juice and peel of 1 orange, minced fine (about 1/3 cup juice) 1 tsp salt 6 6- to 8 oz
by sgre52160
1 lbs unsalted butter, at room temperature (4 sticks) 1 tbsp canned chipotle peppers in adobo sauce, pureed Juice and peel of 1 orange, minced fine (about 1/3 cup juice) 1 tsp salt 6 6- to 8 oz
Orange Glazed Herbed Grilled Chicken
by sgre52160
4 broiler-fryer chicken quarters 2 cloves garlic, minced 1 tsp grated orange peel 1 tsp salt 1/2 tsp thyme, rosemary and pepper 1/2 cup orange juice 2 tbsp vinegar 1 tbsp Worcestershire sauce
by sgre52160
4 broiler-fryer chicken quarters 2 cloves garlic, minced 1 tsp grated orange peel 1 tsp salt 1/2 tsp thyme, rosemary and pepper 1/2 cup orange juice 2 tbsp vinegar 1 tbsp Worcestershire sauce
Herbed Fish Fillets
by sgre52160
1/2 cup bread crumbs or flour 2 tbsp butter 4-6 fish fillets 1 cup plain yogurt 1/3 cup mayonnaise 1 pkg dry herb chicken sauce mix, divided Garnish, lemon wedges Mix 2 tbsp sauce mix with br
by sgre52160
1/2 cup bread crumbs or flour 2 tbsp butter 4-6 fish fillets 1 cup plain yogurt 1/3 cup mayonnaise 1 pkg dry herb chicken sauce mix, divided Garnish, lemon wedges Mix 2 tbsp sauce mix with br
Sesame Fish Fillets
by charlene8819
Serves 4 1 Tbsp sesame seed 1/4 cup teriyaki sauce 3 Tbsp orange juice 1 Tbsp Brandy 1 tsp sesame oil 1/4 tsp ginger 4 fillets of sole or flounder 1 Tbsp slivered green onion Heat sesame
by charlene8819
Serves 4 1 Tbsp sesame seed 1/4 cup teriyaki sauce 3 Tbsp orange juice 1 Tbsp Brandy 1 tsp sesame oil 1/4 tsp ginger 4 fillets of sole or flounder 1 Tbsp slivered green onion Heat sesame
view more member recipes
related CDKitchen recipes
Oven Fried Orange Roughy
Grilled Mahi Mahi
Bistro Orange Roughy
Mahi Mahi Almandine
Grilled Salmon with Spicy Rub
Grilled Honey Glazed Salmon with Grilled Pineapple
Louisiana Bayou Fish Fry
Grilled Mahi Mahi With Brown Rice
Grilled Mahi-Mahi
Tilapia With Zesty Orange Salsa