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Broiled Tautog with Orange Butter Sauce

4 tautog boneless, skin off, fillets
1/4 cup orange juice
1 TBSP. butter
3 TBSP. olive oil
3/4 cup diced, peeled, seeded plum tomatoes
Salt and pepper to taste
1/4 cup chopped fresh chives

Rinse fillets, pat dry with paper towels.
Preheat broiler to high.
In a saucepan reduce orange juice by half over high heat.
Add the butter, 2 TBSP. of the olive oil, salt and pepper to taste.
Blend well with a wire wisk.
Add tomatoes and set aside.
Brush the fillets on both sides with the remaining olive oil.
Sprinkle with salt and pepper and arrange the tautog fillets in an unheated broiler pan.
Broil the fish 2 to 3-inches from the heat source for 3 to 4 minutes.
Check for doneness with the fork.
To serve place the fillets on platter, pour the orange sauce over them and garnish with chives.
Serve 4

Coastal Fisherman Merch
CF Merch



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