The Catch: Pan-Fried Cuban Snapper with Garlic and Sour-Orange Sauce

There's something so delicious about fish bathed in garlic and butter.  Especially a crispy fried fish fillet.  I had something very similar at a Cuban restaurant in Miami, and I couldn't stop admiring the perfection.  This is probably more of a summer dish, but until the temperatures drop (probably in a day or two), I'll take my chances.

Pan-Fried Cuban Snapper with Garlic and Sour-Orange Sauce
Adaped from The Catch: Sea-to-Table Recipes, Stories, and Secrets

8 medium garlic cloves, peeled and thinly sliced
2 (3-inch long) orange zest strips
4 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
½ cup fresh sour-orange juice OR ½ cup fresh orange juice mixed with 3 tablespoons fresh lime juice
1 pound red snapper fillets
¼ cup chopped fresh cilantro

In a medium saucepan, heat 2 tablespoons of butter over medium heat.  Add the garlic slices and orange zest strips.  Turn down to low, and cook, stirring occasionally, until the garlic is golden and the butter is richly flavored, about 7 minutes.  Take the pan off the heat a few times, if necessary, to keep the garlic from getting too dark while it develops flavor.  Add the sour-orange juice and simmer for 1 minute.  Remove from the heat and season with salt.  Set aside.

In a separate pan, heat the remaining 2 tablespoons of butter with the 1 tablespoon of oil until melted and bubbling.  Makes a couple of slashes in the fish fillets and sprinkle with salt.  Carefully put the fillets in the pan and fry over medium-high heat until browned and crisp, about 3-4 minutes per side.  Transfer the fish to a serving platter.  Pour the sour-orange sauce over the fish and sprinkle with the cilantro.

Makes 2 servings