Microwave limes in a small bowl to release essential oils
. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime
juice over fish and add rinds to the bowl. Pour tequila
, cover and let marinate in refrigerator for at least 2 hours.
About 20 to 25 minutes before mealtime, prepare orange beurre blanc
by combining orange juice
in a saucepan
and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer
, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize
and prevent tearing of the fish. Flip over to sear
the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
butter into sauce just before serving and spoon over and around the fish