Recipe - Grilled Smoked Trout With Horseradish Cream And Cucumber Sa

4 Navel oranges
One fourth pound Unsalted butter
1/3 cup Dry white wine
One fourth cup Freshlysqueezed lemon juice
2 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
One half cup Sliced pitted black
Portuguese olives
(or Spanish olives)
4 Sixounce Red snapper
fillets; with
Skin
2 tablespoon Olive oil
One half bn Italian parsley; leaves
chopped coars

Squeeze two of the oranges and reserve juice. Take the other two, cut into
supremes, and reserve. In a small heavy saucepan, cook the butter over
medium heat until it foams, the foam then subsides, and the butter begins
to brown and smell toasty. Add the reserved orange juice, the lemon juice,
wine, sugar, and half the salt and pepper. Boil the mixture until well
reduced, 15 to 20 minutes. Stir in the orange sections and olives and
reserve in a warm place. Heat grill to high. With a very sharp knife, score
the skin side of each snapper fillet. The cut should pierce the skin but
not the flesh. Brush or rub the fish with the olive oil and season evenly
with remaining salt and pepper. Brush the grill well, wipe with an oiled
paper towel, and place the fish fillets on the grill skin side down. Grill
3 to 4 minutes on the skin side, until skin is crispy and a 1/2inch margin
of opaque flesh has formed all around the edges of the fillet. Flip fish
and cook one minute on flesh side. Remove from grill and place on plates,
skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon
sauce over fish fillets and serve. This recipe yields 4