Saturday, August 27, 2016

yellowtail a la gruntag


  • Servings: 8
  • 1/2 cup white
  • 2 tablespoons -based orange liqueur (such as grand marnier®)
  • 1 tablespoon grated fresh ginger root
  • 1 cup hollandaise sauce
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 8 (3 ounce) fillets yellowtail flounder
  • 4 tablespoons orange juice
  • 8 pinches dried thyme
  • 8 teaspoons butter


    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • in a small saucepan over medium heat, combine the white , grand marnier, and grated ginger. bring to a boil, and reduce the mixture by one half. strain, and set aside to cool slightly. whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.
  • preheat your oven's broiler. place the filets a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
  • broil the fillets for 3 to 5 minutes, or until just barely done. fish should be opaque and flake with a fork. ladle sauce plates, and place yellowtail fillets sauce.

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