fish2eat
24-08-2006, 01:05 PM
Snapper Fillets with Rosemary and Orange Glaze
Degree of difficulty: Low
You need:
1 snapper fillet scaled and deboned
1 teaspoon of butter
2 tablespoons of finely chopped herbs(oregano, basil and thyme)
2 tablespoons of fresh rosemary (no stems)
1/2 cup orange juice
1/2 cup white wine
30mls brandy
Method:
Sprinkle the flesh side of the fish with the finely chopped herbs. Place the butter onto the hot BBQ plate. Put the fillet presentation side down onto the burner and seal for 1 minute.
Into a hot pan on the char grill place the rosemary and brandy(be careful it can flame) As it starts to reduce add the orange juice and let the sauce simmer gently.
Turn the fish and add the white wine. Place lid over fish and let steam in its own juice. When the fish has cooked 2 - 3 minutes remove and place on a plate.
When sauce has reduced by half and is medium consistency. drizzle the reduce sauce over the fish fillet.
Degree of difficulty: Low
You need:
1 snapper fillet scaled and deboned
1 teaspoon of butter
2 tablespoons of finely chopped herbs(oregano, basil and thyme)
2 tablespoons of fresh rosemary (no stems)
1/2 cup orange juice
1/2 cup white wine
30mls brandy
Method:
Sprinkle the flesh side of the fish with the finely chopped herbs. Place the butter onto the hot BBQ plate. Put the fillet presentation side down onto the burner and seal for 1 minute.
Into a hot pan on the char grill place the rosemary and brandy(be careful it can flame) As it starts to reduce add the orange juice and let the sauce simmer gently.
Turn the fish and add the white wine. Place lid over fish and let steam in its own juice. When the fish has cooked 2 - 3 minutes remove and place on a plate.
When sauce has reduced by half and is medium consistency. drizzle the reduce sauce over the fish fillet.