Baked Fish w/Citrus Butter Sauce

photo creds

Simply simple. Fish with Citrus and Wine serves up a dish good enough for a fine restaurant but tonight it’s happening in your home.

Size: 4 servings

3 tbsp plus 1/2 cup chilled butter
1 cup chopped shallots (about 8)
1 1/2 cups dry white wine
1 cup orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1 bay leaf
1/2 cup whipping cream
1 leek (white & pale green parts only), halved, thinly sliced
1 1/2 tsp grated orange peel
2 tsp grated lemon peel
1/2 tsp grated lime peel
4 (8 oz) red snapper fillets


Melt 3 tablespoons butter in heavy large skillet over medium-low heat. Add shallots and sauté until tender, about 8 minutes. Add 1 cup wine, orange juice, lemon juice, lime juice and bay leaf. Increase heat to medium-high. Boil until mixture is reduced to 1 cup, about 15 minutes. Strain into heavy small saucepan. (Can be made 1 day ahead. Refrigerate.)

Preheat oven to 400F. Blanch leek in medium pot of boiling salted water 1 minutes. Drain well. Transfer to medium bowl. Mix in orange peel, lemon peel and lime peel. Arrange fish in heavy large baking pan. Pour remaining 1/2 cup wine over. Season fish with salt and pepper. Top fish with leek mixture. Cover with foil. Bake until fish is cooked through, about 12 minutes.

Meanwhile, bring sauce to simmer. Gradually add remaining 1/2 cup butter and whisk just until melted. Season sauce to taste with salt and pepper.

Arrange fish on plates. Spoon sauce around and

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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