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April 1999 Issue
Good and Good for You
by Ronda L. Halpin
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Orange Roughy Under Orange Sauce

  • 1 lb. orange roughy fillets
  • 1 tsp. olive oil
  • 1/2 tsp. flour
  • 1/4 c. orange juice
  • 1 tsp. lemon juice
  • dash of nutmeg
Cut the orange roughy into 4 portions. Set aside.

Heat the olive oil in a pan and add the flour, stirring well until blended. Mix in the remaining ingredients, stirring over low heat until thickened.

Broil the orange roughy 4" from the heat source until it flakes when tested with a fork. Pour the orange sauce over the fish and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 
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