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1
Steep garlic in olive oil at room temperature for several hours.
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2
Brush fish well on both sides with oil, cover and refrigerate until shortly before ready to cook.
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3
Reserve remaining oil and let stand at room temperature.
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4
Make the sauce: In a small heavy saucepan set over low heat, let butter melt and turn to a rich topaz brown.
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5
Watch carefully so that butter does not burn.
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6
Add wine, orange and lemon juices, salt and pepper, and boil, uncovered and stirring occasionally, for 15 to 20 minutes, until sauce is reduced to a syrup.
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7
Set off heat until shortly before serving.
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8
When ready to grill fish, preheat broiler and set broiler rack about 6 inches below heat.
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9
Oil broiler pan, then brush fish generously on both sides with remaining oil.
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10
Lay fish on broiler rack over pan and grill, about 5 minutes to a side, just until fish flakes.
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11
(Boned fish fillets will cook more quickly than small whole fish.)
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12
While fish broil, pour sauce into a medium-size skillet and set over lowest heat.
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13
Lay orange slices in the sauce, covering skillet bottom.
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14
When fish are done, remove from heat and place on a large heated platter.
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15
Using a spatula, carefully lift orange slices from sauce and set aside.
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16
Add chopped parsley to sauce and stir to mix well.
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17
Drizzle orange-parsley sauce over fish in platter, then arrange orange slices, slightly overlapping, over the fish.
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18
Serve immediately.
