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<blockquote data-quote="moreluck" data-source="post: 73021" data-attributes="member: 1246">Citrus Orange Roughy&nbsp;&nbsp; 6 ounces fresh or frozen orange roughy fillet 1/4 teaspoon finely shredded orange peel 1/4 cup orange juice 1 tablespoon water 1 tablespoon lemon juice 1 tablespoon margarine or butter, melted 1/2 teaspoon sugar 1/8 teaspoon ground ginger &nbsp;Dash salt 1/2 teaspoon cornstarch 6 to 8 fresh pea pods (optional) &nbsp; Hot cooked rice (optional) &nbsp; Citrus curls &nbsp; Sliced almonds &nbsp;Thaw fish, if frozen. In a small bowl combine orange peel, orange juice, water, lemon juice, margarine or butter, sugar, ginger, and salt. Place fish on the unheated, lightly greased rack of a small broiler pan. Brush fish with some of the orange mixture. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. (Allow 5 minutes for each 1/2 inch of thickness.) Remove from the oven; keep warm. Meanwhile, in a small saucepan combine remaining orange mixture and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. If using pea pods, steam them over boiling water about 4 minutes or until crisp-tender. To serve, arrange fish, pea pods, and rice on a plate. Spoon over orange sauce. Garnish with citrus curls and sliced almonds. Makes 1 serving.</blockquote>

[QUOTE="moreluck, post: 73021, member: 1246"] Citrus Orange Roughy 6 ounces fresh or frozen orange roughy fillet 1/4 teaspoon finely shredded orange peel 1/4 cup orange juice 1 tablespoon water 1 tablespoon lemon juice 1 tablespoon margarine or butter, melted 1/2 teaspoon sugar 1/8 teaspoon ground ginger Dash salt 1/2 teaspoon cornstarch 6 to 8 fresh pea pods (optional) Hot cooked rice (optional) Citrus curls Sliced almonds Thaw fish, if frozen. In a small bowl combine orange peel, orange juice, water, lemon juice, margarine or butter, sugar, ginger, and salt. Place fish on the unheated, lightly greased rack of a small broiler pan. Brush fish with some of the orange mixture. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. (Allow 5 minutes for each 1/2 inch of thickness.) Remove from the oven; keep warm. Meanwhile, in a small saucepan combine remaining orange mixture and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. If using pea pods, steam them over boiling water about 4 minutes or until crisp-tender. To serve, arrange fish, pea pods, and rice on a plate. Spoon over orange sauce. Garnish with citrus curls and sliced almonds. Makes 1 serving. [/QUOTE]

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