Created by Chef George Quattromani of the Mar Vista Dockside Restaurant and Pub
Sauce:
2 oz. Peach Schnapps
1 oz. Butter
Pine Nuts
Blood Orange (peeled and cut into segments)
Procedure:
Flour Snapper, sauté, then place in oven at 350 degrees, bake until the fish flakes easily with a fork. While fish is cooking, heat a sauté pan,: add peach schnapps and butter then reduce by half. Toss in pine nuts and oranges. Pour sauce over fish and serve.
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