Broiled Grouper with Orange Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine

💰Cheaper: chicken broth

Chicken broth provides moisture without the alcohol.

Preheat the broiler to high and prepare a broiler-safe setup using two cake cooling racks sprayed with PAM over a cake pan lined with tinfoil.

Brush the grouper fillets with a mixture of 1 tablespoon dijon mustard, 1 teaspoon teriyaki sauce, and 1 tablespoon honey.

Add about 1 tablespoon of orange juice to the sauce mixture for the fish.

Position the grouper fillets on the greased cooling racks, about 4 inches from the broiler.

Broil the fish for several minutes on one side until it starts to brown, then flip and brush more sauce on the other side.

In a small pot, combine 1/4 cup of room temperature water with 1 teaspoon of cornstarch and mix well.

Add 1/4 cup of fresh squeezed orange juice, 1 teaspoon dijon mustard, 1 teaspoon teriyaki sauce, 1 tablespoon honey, and the zest from the orange to the cornstarch mixture.

Turn the burner to high and stir the mixture until it thickens slightly, but do not let it get too thick.

Once the sauce is ready, pour it over the cooked grouper fillets before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens