Red Snapper With Orange-Ginger Sauce

1 cup orange juice, preferably freshly squeezed
1 teaspoon minced or grated ginger
2 6 to 7 ozs. each red snapper fillet pieces
salt to taste
freshly-ground black pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil

In a small bowl, stir together the orange juice and ginger; set aside.
If using skin-on snapper fillets, make 2 to 3 shallow slashes in the skin
side to help prevent the fillets from curling as they cook. Season the
fish on both sides with salt and pepper, then coat lightly with flour,
patting to remove the excess.
Heat the oil in a large, heavy skillet over medium-high heat. Add the
snapper fillets and cook until lightly browned, 2 to 3 minutes. Turn and
continue cooking until browned and just opaque through, 2 to 3 minutes
longer. Transfer to individual plates and set aside, covered to keep warm.
Add the orange juice mixture to the skillet, bring to a boil and boil
until reduced by about half, 1 to 2 minutes. Drizzle the sauce over the
fillets and serve right away.
Makes 2 servings.


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