Instructions: Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides - one minute on a side. Arrange in a 12x8x2 glass dish.

With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup.

In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay leaves and orange peel and green pepper strips.

Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade.

Makes 8 servings.

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