Grilled Fish Setubal Style

• large garlic clove, peeled, crushed and chopped
• 13 cup olive oil
• 4 pieces of firm-textured, white-meat fish (see note)
• 1/4 pound (1 stick) unsalted butter
• 6 tablespoons dry white wine
• Juice of 2 medium-size oranges
• Juice of 1 medium-size lemon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 small oranges, thinly sliced (see note)
• 1/4 cup minced Italian parsley

1. Steep garlic in olive oil at room temperature for several hours.
2. Brush fish well on both sides with oil, cover and refrigerate until shortly before ready to cook.
3. Reserve remaining oil and let stand at room temperature.
4. Make the sauce: In a small heavy saucepan set over low heat, let butter melt and turn to a rich topaz brown.
5. Watch carefully so that butter does not burn.
6. Add wine, orange and lemon juices, salt and pepper, and boil, uncovered and stirring occasionally, for 15 to 20 minutes, until sauce is reduced to a syrup.
7. Set off heat until shortly before serving.
8. When ready to grill fish, preheat broiler and set broiler rack about 6 inches below heat.
9. Oil broiler pan, then brush fish generously on both sides with remaining oil.
10. Lay fish on broiler rack over pan and grill, about 5 minutes to a side, just until fish flakes.
11. (Boned fish fillets will cook more quickly than small whole fish.)
12. While fish broil, pour sauce into a medium-size skillet and set over lowest heat.
13. Lay orange slices in the sauce, covering skillet bottom.
14. When fish are done, remove from heat and place on a large heated platter.
15. Using a spatula, carefully lift orange slices from sauce and set aside.
16. Add chopped parsley to sauce and stir to mix well.
17. Drizzle orange-parsley sauce over fish in platter, then arrange orange slices, slightly overlapping, over the fish.
18. Serve immediately.

garlic, olive oil, fish, butter, white wine, oranges, lemon, salt, freshly ground black pepper, oranges, italian parsley

Taken from cooking.nytimes.com/recipes/2763 (may not work)