Broiled Black Sea Bass Flambé*
4 Black Sea Bass fillets, skin on
Zest of 1 orange
6–8 stalks rosemary and/or sprigs savory
4 tablespoons butter, cut into pieces
1 shot port
1 shot gin
Season fish with salt and zest and let rest 20 minutes. Preheat broiler to medium and set rack to closest position.
In the bottom of an ovenproof dish, arrange herbs in a single layer and place fish on top. Put a pat of butter on top of each fillet. Cook until done. Remove from broiler. Add port and gin and flambé by lighting it with a match. Allow alcohol to burn off before serving.