Sauteed Fish Fillets With Orange Butter Sauce

1. 1

   In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.

2. 2

   Heat the oil in a big nonstick skillet and cook fish 3-4 minutes per side or until it is golden brown on the outside, opaque but still moist inside and just barely flakes when tested with a fork.

3. 3

   Season with salt and pepper; remove fish to a serving platter.

4. 4

   Add the tequila to the skillet and bring to a boil, scraping up any browned bits; add the reserved orange juice reduction to the same skillet and bring to a boil.

5. 5

   Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.

6. 6

   Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.