Get sophisticated at home with this classic yet simple snapper dish — complete with a fancy flambé

Are you ready to flambé some Grand Marnier? Despite my zeal and, at this point, confidence, I do take a few precautions: I use a long reach lighter, tilt my head back a little, have a lid ready in case I need to extinguish the flame early, and, unlike some of the professional chefs I have seen, I take the pan off the heat — or turn the burner off completely — before actually igniting. The cream sauce is steeped with flavor from the flambéed Grand Marnier, as well as fresh orange segments and zest, shallots and tomatoes. We need your help to stay independent Subscribe today to support Salon's progressive journalism Red Snapper with Grand Marnier Sauce Yields 6 servings Prep Time 15 minutes Cook Time 25 hours minutes Ingredients 6 red snapper fillets or fish of choice 4 tablespoons butter, divided 1/2 cup white wine 2 shallots, chopped 2 oranges, peeled and sectioned, plus zest from 1/2 orange 1.5 ounces Grand Marnier 1 cup chicken broth 1 cup heavy cream 1 tomato, peeled, deseeded, and chopped Salt and pepper Directions Preheat oven to 375F and have all ingredients measured and ready. Add Grand Marnier and flambé: use a long lighter to ignite the mixture and allow the flame to go out on its own.