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
|
