Grilled Fish Setubal Style
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- large garlic clove, peeled, crushed and chopped
- ⅓cup olive oil
- 4pieces of firm-textured, white-meat fish (see note)
- ¼pound (1 stick) unsalted butter
- 6tablespoons dry white wine
- Juice of 2 medium-size oranges
- Juice of 1 medium-size lemon
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 2small oranges, thinly sliced (see note)
- ¼cup minced Italian parsley
Nutritional analysis per serving (4 servings)
597 calories; 44 grams fat; 18 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 34 grams protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steep garlic in olive oil at room temperature for several hours. Brush fish well on both sides with oil, cover and refrigerate until shortly before ready to cook. Reserve remaining oil and let stand at room temperature.
- Step 2
Make the sauce: In a small heavy saucepan set over low heat, let butter melt and turn to a rich topaz brown. Watch carefully so that butter does not burn. Add wine, orange and lemon juices, salt and pepper, and boil, uncovered and stirring occasionally, for 15 to 20 minutes, until sauce is reduced to a syrup. Set off heat until shortly before serving.
- Step 3
When ready to grill fish, preheat broiler and set broiler rack about 6 inches below heat. Oil broiler pan, then brush fish generously on both sides with remaining oil. Lay fish on broiler rack over pan and grill, about 5 minutes to a side, just until fish flakes. (Boned fish fillets will cook more quickly than small whole fish.)
- Step 4
While fish broil, pour sauce into a medium-size skillet and set over lowest heat. Lay orange slices in the sauce, covering skillet bottom. When fish are done, remove from heat and place on a large heated platter. Using a spatula, carefully lift orange slices from sauce and set aside. Add chopped parsley to sauce and stir to mix well. Drizzle orange-parsley sauce over fish in platter, then arrange orange slices, slightly overlapping, over the fish. Serve immediately.
- The original recipe calls for small whole gutted red snapper, one per serving. If these are unavailable, fillets of firm-textured fish, such as haddock, may be substituted. Use blood oranges if available; otherwise Valencia or other juice oranges or small navel oranges may be used.
Private Notes
Comments
This was easy, quick, and amazingly good. I made it with haddock. I pan sautéed the fish only bccs I don’t have a grill I’d say the fish was right at an inch thick.
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