Yellowtail a la Gruntag

Incredible Caribbean Style Yellowtail. My Grandfather used to prepare this dish aboard his 20 foot skiff during the spring months in the 70's off the Channel Islands after a day of nonstop yellow action. Best if made with fresh fish. Garnish with frizzled ginger (Matchsticks of ginger deep fried till golden brown and crispy.)

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 281 Calories

Ingredients

• 4 tablespoons orange juice
• 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
• 1 tablespoon frozen orange juice concentrate, thawed
• ½ cup white wine
• 1 tablespoon grated fresh ginger root
• 8 teaspoons butter
• 1 cup hollandaise sauce
• 8 (3 ounce) fillets yellowtail flounder
• 8 pinches dried thyme

Recipe Instructions

Step 1

In a small saucepan over medium heat, combine the white wine, 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.

Step 2

Preheat your oven's broiler. Place the filets onto 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.

Step 3

Broil the fillets for 3 to 5 minutes, or until just barely done. Fish should be opaque and flake with a fork. Ladle sauce onto plates, and place yellowtail fillets onto sauce.