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Ingredients
- Choose sole, flounder, or possibly orange roughy fillets
- 1 teaspoon finely shredded orange peel
- 1 c. orange juice
- 1 med. carrot, shredded
- 1/4 teaspoon salt
- 1 pound fresh fish fillets
- 1 tbsp. cornstarch
- 1 tbsp. water
- Orange wedges (optional)
Directions
- Chop sufficient of the cucumber to equal 1/2 c.. Thinly slice the remaining cucumber. In an ungreased 10 inch skillet, stir together the orange peel, orange juice, carrot, and salt. Bring the mix to boiling. Measure thickness of fish, then carefully add in fish to skillet. Return the mix just to boiling; reduce heat. Cover and simmer for 4 to 6 min per 1/2 inch thickness of fish or possibly till fish flakes when tested with a fork. Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep hot.
- For sauce: In a small bowl, stir together the cornstarch and water. Stir into the mix in skillet. Cook and stir till mix is thickened and bubbly. Cook and stir for 2 min more. Stir in the minced cucumber. Spoon the sauce over all. Serve with orange wedges.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 810g | |
| Calories 640 | |
| Calories from Fat 107 | 17% |
| Total Fat 11.9g | 15% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 1027mg | 43% |
| Potassium 2313mg | 66% |
| Total Carbs 38.61g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 23.49g | 16% |
| Protein 89.32g | 143% |
