Orange Roughy Under Orange Sauce
Yield
8 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
orange roughy fillets
|
* |
| 1 | tablespoon |
margarine
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
orange juice
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
orange roughy fillets
|
* |
| 15 | ml |
margarine
|
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
orange juice
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
Directions
Cut orange roughy into 8 portions and set aside.
Melt the margarine in a pan and add flour, stirring until well blended.
Mix in remaining ingredients, stirring over low heat until thickened.
Broil orange roughy 4 inches from heat until flesh flakes when tested with a fork.
Pour orange sauce over the fish and serve immediately.
