4 fish fillets of your choice, patted very dry
salt and pepper
1 tablespoon olive oil
1 Indian River Natural Navel Orange
1 tablespoon capers (drained)
1/2 cup white wine
2 tablespoons butter
1. Cut the orange in half. Juice one half of the orange and slice the other half into thin half-moon slices. Repeat with the lemon.
2. Season the fish on both sides with salt and pepper. Heat a large skillet over medium heat. Swirl in the olive oil. When hot, add the fish fillets. Once the cooked edge has reached almost halfway up the fillet, flip the fish.
3. Add in the wine, orange juice, lemon juice, orange/lemon slices, capers and the butter. Season the sauce with a bit of salt and pepper. When the liquid begins bubbling, turn the heat to medium-low, cover and cook until the fish is cooked through, about 1-2 minutes depending on the thickness of your fillet. Serve immediately.