Pan-Fried Grouper with Orange-Carrot Sauce

Grouper is a flavorful, meaty-textured fish and is well worth a trip to a fish market, because you’re unlikely to find this fish in supermarkets. If grouper isn’t available, substitute red snapper, sea bass, tilapia, or tilefish.

1 tablespoon olive oil
4 skinless grouper fillets (6 ounces each)
1 tablespoon plus 1 teaspoon cornstarch
3 cloves garlic, minced
1/2 cup dry white wine
2/3 cup orange juice
1/3 cup carrot juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon water

1 In a large skillet, heat the oil over medium heat. Dredge the grouper in 1 tablespoon of the cornstarch, shaking off the excess. Add the grouper to the skillet and cook until the fish just flakes when tested with a fork, about 2 minutes per side. With a slotted spatula, transfer the fish to a platter and keep warm.
2 Add the garlic to the pan and cook for 30 seconds. Add the wine, increase the heat to high, and bring to a boil. Boil until the wine has evaporated by half, about 2 minutes
3 Add the orange juice, carrot juice, salt, and cayenne. Bring to a boil and cook for 2 minutes.
4 Meanwhile, in a small bowl, stir together the remaining 1 teaspoon cornstarch and the water. Stir the cornstarch mixture into the pan and cook, stirring, until the sauce is slightly thickened, about 1 minute. Spoon the sauce over the fish. Makes 4 servings

Makes 4 servings.
Per serving: 240 calories, 5.2g total fat (0.9g saturated), 60mg cholesterol, 0g dietary fiber, 9g carbohydrate, 32g protein, 366mg sodium.