Red Snapper Citrus |
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Serves 4.
2 tablespoons butter 4 red snapper fillets (8 - 10 ounce each - skin left on) 1/2 cup finely chopped onions 1 clove minced garlic 2 tablespoons butter 1 tablespoon olive oil 1/4 cup orange juice 2 teaspoons fine grated orange zest 1 teaspoon salt pepper to taste pinch of ground nutmeg |
- Melt butter and sauté onions until just translucent. Add minced garlic and stir for 30 seconds. Remove from heat and let cool for about 15 minutes.
- Stir together onion and garlic mixture, olive oil, orange juice, salt, and zest in a shallow baking dish large enough to accommodate all four fillets. Add fillets turning in mixture to moisten evenly, then place skin side up and marinate at room temperature for about 30 minutes.
- Heat oven to 400 degrees. Turn fillets skin side down, dot with butter, and sprinkle with pepper and nutmeg.
- Place in preheated oven and baste fish from time to time while baking for 10 - 12 minutes. Do not overcook.
- Serve at once.