Ingredients: 4 firm fish fillets, each about 1 inch thick and weighing about 6 ounces 6 tablespoons extra-virgin olive oil, plus extra for grilling Freshly ground black pepper ¼ cup fresh orange juice ¼ cup fresh lemon juice ¼ cup white wine vinegar 2 tablespoons orange or tangerine marmalade 1 teaspoon minced fresh ginger 1 teaspoon minced garlic ½ teaspoon fresh ground white pepper Salt
Directions: Put the fish fillets in a dish large enough to hold them side by side. Brush them all over with 2 tablespoons of the olive oil. Grind a little black pepper over both sides of the fillets. Cover the dish with plastic wrap and refrigerate until ready to cook.
In a nonreactive saucepan, stir together the orange juice, lemon juice, vinegar, marmalade, ginger, garlic, and white pepper. Over medium-high heat, bring the mixture to a boil; lower the heat slightly and continue boiling until the mixture reduces to about ½ cup, 5 to 7 minutes. Remove the pan from the heat and let the mixture cool. Whisk in the remaining 4 tablespoons of olive oil. Transfer this glaze to a nonreactive bowl, cover with plastic wrap, and refrigerate until ready to use.
Preheat a grill or broiler.
Return the glaze to a small saucepan and, over low heat, warm it up.
Brush the fish fillets all over with the all of the glaze and season them lightly with salt. Carefully brush the grill's cooking surface with some olive oil to prevent sticking. Grill the fish fillets until they are nicely browned and feel springy to the touch, 4 to 5 minutes per side. Serve immediately.
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