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YELLOWTAIL GRAND MARNIER

Serving Size: 8

Step One Sauce
1/2 cup White Wine
2 Tablespoons Grand Marnier
1 Tablespoon Ginger Root -- grated
                      
Step Two Sauce
8 Fluid Ounces Hollandaise Sauce -- (see recipe)
                      
Step Three Sauce
1 Fluid Ounce Orange Juice, Frozen Concentrate
                      
Service
8 Each Yellowtail Fillet
4 Tablespoons Orange Juice
8 Pinches Thyme
8 Teaspoons Butter


DIRECTIONS:

[1) Combine White wine, Grande Marnier & Grated Ginger.

Place in a small saucepan and reduce by 1/2. Strain.  

[2) Add reduction to Hollandaise.

[3) Add Orange concentrate to taste.

Broil each Yellowtail fillet with 1 teaspoon butter, 1/2 Tablespoon Orange Juice and pinch of Thyme.

Serving Ideas: Ladle sauce on plate, place Yellowtail on sauce.

Garnish with FRIZZLED GINGER. (Matchsticks of ginger deep fried till golden brown and crispy).


Per Serving: 645 Calories; 26g Fat (38.6% calories from fat); 87g Protein; 6g Carbohydrate; trace Dietary Fiber; 225mg Cholesterol; 391mg Sodium.
Seafood - Fish Recipes
 

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