Red Snapper With Orange sauce (Recipe)

Ingredients

1 1/2 pounds red snappers fillers

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 to 1 teaspoon minced garlic

1 tablespoon butter or margarine

1 teaspoon grated orange peel

3 tablespoons orange juice

Orange Sauce:

1 whole clove garlic

2 tablespoons butter or margarine

3 tablespoons orange juice

1/8 teaspoon ground ginger

2 tablespoons snipped parsley

Steps

1. Preheat oven  to 400°.

2. In a large baking pan, arrange the red snapper fillets in a single layer.  Sprinkle the fillets with the salt and pepper.

3. In a small saucepan over medium heat, cook the minced garlic in the 1 tablespoon butter or margarine for 30 seconds.

4. Sprinkle the garlic-butter mixture, the grated orange peel and the 3 tablespoons of orange juice over the fillets.

5. Bake the fillets, uncovered, in the 400° oven until the fish flakes easily when tested with a fork.  (Allow 4 to 6 minutes per 1/2 -inch thickness of fish.)  Transfer the fillets to a platter and keep warm.

6. Meanwhile, to make the Orange Sauce: In a small saucepan over medium heat, cook the garlic clove in the 2 tablespoons butter or margarine until the garlic begins to turn golden; remove and discard the garlic clove.  Stir in the 3 tablespoons orange juice and the ginger.

7. To serve, spoon some of the sauce over each fillet.  Sprinkle with the parsley.

Tips:

Be sure to choose a baking pan that's large enough to allow the fish fillets to lie flat without touching.  This will help the fish to cook more evenly.

To test fish for doneness: Poke the tines of a fork into the thickest portion of the fish at a 45-degree angle.  Then, gently twist the fork and pull up some of the flesh.

Undercooked fish is translucent, with clear juices.  The flesh is firm and does not flake.  Properly cooked fish is opaque with milky-white juices.  The flesh flakes easily.  Overcooked fish is opaque and dry.  It flakes into tiny pieces.