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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
    8 Each Yellowtail Fillet
    4 Tablespoons Orange Juice
    8 Pinches Thyme
    8 Teaspoons Butter


[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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