Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Salsa:
Sauce:

Directions

Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.

To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.

To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Seared Mahi Mahi with Zesty Basil Butter

Recipe courtesy of Jamie Deen

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword