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Orange-Sauced Roughy
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Festive Foods, 1997
| 1/2 c. | fresh orange juice |
| 1/3 c. | chicken broth, or dry white wine |
| 2 tsp. | cornstarch |
| 1 tsp. | sugar |
| 1/4 tsp. | dried thyme leaves |
| 1 lb. | orange roughy fillets, about 1/2" thick, cut into serving-size pieces |
| 1 tsp. | vegetable oil |
Combine juice, broth, cornstarch, sugar, and thyme in 1-qt. saucepan. Cook over medium heat for 3-5 minutes, or until sauce is thickened and translucent, stirring constantly. Remove from heat. Set aside.
Heat broiler. Spray large baking sheet with nonstick cooking spray. Arrange fillets on sheet. Brush fillets evenly with oil.
Place under broiler with surface of fillets 5" from heat. Broil for 9-13 minutes, or until fish is firm and opaque and just begins to flake. Arrange fish on serving platter. Top with sauce.
Microwave tip: In 2-cup measure, combine juice, broth, cornstarch, sugar and thyme. Microwave at HIGH for 2 1/2-4 1/2 minutes, or until sauce is thickend and translucent, stirring once or twice. Continue as directed.
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