Teriyaki Orange Fish Fillets
1 lb. fish fillets (perch, sole, haddock)
1 tsp grated orange rind
1/2 cup orange juice
1 Tbsp minced onion
1 Tbsp low-sodium soy sauce
1 tsp grated gingerroot
1/2 tsp granulated sugar
1 Tbsp water
1 tsp cornstarch
In large skillet, arrange fish in single layer. In small bowl, mix
together orange rind and juice, onion, soy sauce, ginger and sugar; pour
over fish. Bring to boil; reduce heat to simmer and cook, covered, for 3
to 5 minutes or until fish is opaque and flakes easily when tested with
fork. Remove fish to serving platter, reserving orange mixture in skillet.
Mix water with cornstarch until smooth; pour into skillet and bring to
boil, stirring. Pour orange sauce over fish.
Makes about 4 servings.
Calories 112, Fat 0.6 g. Carbs 5 g, Fiber, 0.3, Sodium 191 mg.
Points 2.
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