Red Snapper with Blood Orange Sauce

This recipe serves:  4 6 8

2 blood oranges
1/4 cup sugar
1/4 cup water
4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
For the blood orange sauce:

1. Bring the sugar and water to a boil. Remove from the heat and cool.

2. Juice the blood oranges and strain. Add half of the sugar syrup to the blood orange juice. Add more sugar syrup until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the red snapper:

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

3. Serve the snapper topped with the blood orange sauce.

Serving Size: 1 snapper fillet with 2 tablespoons of sauce

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