YELLOWTAIL GRAND MARNIER
Serving Size: 6
· 1/2 cup White Wine
· 2 tablespoons Grand Marnier
· 7/8 tablespoon Ginger Root -- grated
· 7 ounces Hollandaise Sauce
· 1 ounce Orange Juice, Frozen Concentrate
· 7 whole Yellowtail Fillets, about 6 ounces each
· 1/2 tablespoon Orange Juice
· pinch Thyme
· 1/2 teaspoon Butter
[1) Combine White wine, Grande Marnier & Grated Ginger. Reduce by 1/2 and strain through china cap.
[2) Add reduction to Hollandaise.
[3) Add Orange concentrate to taste.
[4) Broil Yellowtail with Orange Juice and Thyme.
Notes: Ladle sauce on plate, place Yellowtail on sauce.
Garnish with Frizzled Ginger. (Julienned strips of fresh ginger fried until crisp.)
Classic Seafood Recipes & Fish Recipes
KEY WEST SEAFOOD RECIPES: KEY WEST, FLORIDA
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