Chipotle Orange Sauce
enough for 4 servings
1 tablespoon sugar
2 medium garlic cloves, minced
2 small chipotle chiles en adobo, minced (about 2 teaspoons)
1/8 cup balsamic vinegar
1/2 cup orange juice
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh cilantro leaves
Salt and ground black pepper
Follow a Master Recipe to cook fish (Sautéed Thin Fish Fillets, Sautéed Fish Steaks and Sautéed Salmon Fillets). Without discarding fat, set skillet over low heat. Sprinkle sugar into skillet; cook, without stirring, until sugar is golden brown, about 1 minute. Add garlic and chipotles, and sauté until fragrant, about 10 seconds. Increase heat to high, add vinegar and orange juice, and boil until sauce is reduced to 1/3 cup, 4 to 5 minutes, scraping pan bottom with wooden spoon to loosen brown bits. Add any accumulated fish juices and reduce sauce again to 1/3 cup. Remove pan from heat, swirl in softened butter until it melts and thickens sauce. Add cilantro and season with salt and pepper to taste. Spoon sauce over fish and serve immediately.