| |
| |
| 1 Tbs |
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Sugar |
|
| 2 tsp |
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Cornstarch |
|
| 1/2 tsp |
|
Chicken bouillon granules |
|
| dash |
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Pepper |
|
| 1/2 cup |
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Orange juice |
|
| 1 tsp |
|
Lemon Juice |
|
| 1/4 tsp |
|
Grated orange peel |
|
| 1/8 tsp |
|
Dried tarragon |
|
| 1 lb |
|
Orange roughy fillets |
|
| 1/2 tsp |
|
Salt |
|
|
|
Orange slices and fresh tarragon (opptional) |
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| 1 |
In a small microwave-safe dish, combine the first six ingredients until smooth. Microwave, uncovered, on high for 1 minute; stir. Cook 1 minute longer or until thickened. Stir in orange peel and tarragon; set aside. |
| 2 |
Place fish in an ungreased 11 x 7 microwave-safe dish, with the thickest side toward the outside of the dish. Sprinkle with salt. Cover and microwave on high for 4 minutes. Top with orange sauce. Microwave, uncovered, on high for 45-60 seconds or until fish flakes easily with a fork. |
| 3 |
Garnish with orange slices and fresh tarragon if desired. |
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| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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|
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| Calories |
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111.00 |
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| |
|
% Daily Value |
| Total Fat |
|
0% |
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| Protein |
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0% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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