Broiled White Fish topped with a delicate Vanilla-Orange Sauce that would impress royalty.
4 - 6 cod fillets (also good: tilapia, swordfish, flounder, Chilean sea bass, catfish)
1 1/2 cups white wine
1/2 cup vegetable stock
1 whole vanilla bean
2 tablespoons canned orange juice concentrate
1 tablespoon butter
2 tablespoons heavy cream
Chopped fresh tarragon for garnish
Preheat oven to broil. Arrange fish fillets in a roasting pan with olive oil and season with salt and pepper. Broil fish until done, about 12 minutes.
Meanwhile, place wine, stock and vanilla bean in a medium saucepan. Bring to a boil and reduce by half. Turn off heat, remove vanilla bean and allow to cool. Split bean lengthwise and scrape the seeds into the wine sauce. Add butter, orange juice concentrate and cream. Heat over a low flame until flavors are blended. Arrange fish on platter and pour sauce over. Garnish with tarragon. Serves 4.