Tom Fitzmorris

Broiled Fish with Beurre Orange

Preparation info

  • Serves

    six

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Many different types of fish work for this recipe, among them redfish, flounder, trout, sheepshead, drum, and lemonfish. But the one I think looks and tastes best is salmon.

Ingredients

  • ½ cup freshly squeezed orange juice, strained through a fine sieve
  • 1 tsp. lemon juice, strained through a fine sieve

Method

  1. Preheat the broiler. Lightly grease a baking sheet and set aside.
  2. Combine the orange and lemon juices, vinegar, and shallot in a small saucepan. Bring to a light boil over medium heat and reduce by about two-thirds.
  3. Remove the saucepan from the heat and whisk in the stick of butter, a tablespoon at a time. Return the pan to very low heat for a few sec