• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound orange roughy

  2. 1/4 cup frozen orange juice concentrate

  3. 2 tablespoons lemon juice

  4. 1 teaspoon dried dill weed

  5. 1 teaspoon paprika

  6. 2 tablespoons minced fresh parsley or 1 tablespoon dried

  7. 1/2 cup water

  8. 3 tablespoons 3 tablespoons fruit juice sweetened orange marmalade

  9. 1 teaspoon arrowroot

Instructions Jump to Ingredients ↑

  1. GETTING READY 1) Preheat the broiler.

  2. Mix together all ingredients except marmalade, arrowroot and fish and stir well to dissolve orange juice concentrate.

  3. Take a shallow non-metal casserole; place fish in it and pour the orange sauce over it, saving 1/2 cup for later use.

  4. Cover and refrigerate the marinated fish for 45 minutes or longer, tossing once.

  5. MAKING 5) Scrape off the marinade and on a broiler pan, place the marinated fish.

  6. Heat the marinade after adding 3 tablespoons of marmalade to it.

  7. Keep the fish 4-inches from the source of heat and broil in preheated broiler for 10-15 minutes, basting often with marinade, until fish crumbles easily.

  8. In the meantime, in a small saucepan, thicken the reserved orange sauce along with arrowroot and remaining 3 tablespoons of marmalade by heating.

  9. To a serving dish, transfer fish and pour over sauce.

  10. SERVING 10) Garnish the plate with fresh orange slices and sprigs of parsley or dill if wished and serve hot.


Send feedback