Orange Roughy Under Orange Sauce
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lb |
orange roughy fillets
*note |
* |
| 2 | teaspoons |
margarine
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
orange juice
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
| ¼ | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lb |
orange roughy fillets
*note |
* |
| 1E+1 | ml |
margarine
|
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
orange juice
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
| 1.3 | ml |
salt
optional |
|
Directions
*NOTE: Substitutions: cod, albacore tuna, catfish.
Cut orange roughy into 8 portions.
Set aside.
Melt margarine in a pan and add flour, stirring well until blended.
Mix in remaining ingredients, stirring over low heat until thickened.
Broil orange roughy 4 inches from heat source until fish flakes when tested with a fork.
Pour orange sauce over the fish and serve immediately.
