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1/2 cup
White Wine
2 Tablespoons Grand Marnier
1 Tablespoon Ginger Root – grated
8 Fluid Ounces Hollandaise Sauce
1 Fluid Ounce Orange Juice, Frozen Concentrate
8 Each Yellowtail Fillet
4 Tablespoons Orange Juice
8 Pinches Thyme
8 Teaspoons Butter
Combine White wine, Grande Marnier & Grated Ginger.
Place in a small saucepan and reduce by 1/2. Strain
Add reduction to Hollandaise.
Add Orange concentrate to taste.
Broil each Yellowtail fillet with 1 teaspoon butter,
1/2 Tablespoon Orange Juice and pinch of Thyme.
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