1/4 cup orange marmalade
2 TB fresh orange juice
1 TB lime juice
1 tsp garlic, minced
1/2 tsp red pepper flakes
Salt to taste
1 TB olive oil
2 redfish fillets, seasoned with salt & pepper (4 oz each)

Preheat oven to 400 degrees. Simmer marmalade, orange and lime juices, garlic, pepper flakes, and salt in a small nonstick skillet over medium-high heat until thick, 2-3 minutes. Set aside and keep warm.

Saute redfish in oil in an ovenproof nonstick skillet over medium-high heat until golden on one side, 4-5 minutes. Turn fillets over, transfer pan to the oven, and roast until fish is cooked through, about 5 minutes.

To serve, drizzle a redfish fillet with orange glaze.

Enjoy!

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Hobie Mirage Outback & Sport