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Ingredientes
- 1 med orange
- 1 Tbsp. sugar
- 1/2 c. orange juice
- 1 tsp cornstarch
- 1 tsp water
- 1 tsp butter or possibly margarine (1-3)
- 1 c. water
- 1/2 c. holland house white wine with lemon
- 6 x black peppercorns
- 1 x bay leaf
- 1 sm onion sliced
- 1 lb sole or possibly orange roughy fish fillets thawed if frzn
Direcciones
- 1. Using zester or possibly vegetable peeler, remove peel from orange. (If using vegetable peeler, cut peel into long thin strips.) Set aside.
- 2. Heat sugar in small saucepan over medium heat till sugar melts and turns light brown, stirring occasionally. Stir in orange juice.
- 3. In small dish, combine over high heat till mix boils and thickens, stirring constantly. Remove from heat. Stir in margarine and orange peel till margarine is melted. Keep hot.
- 4. In large skillet, combine water, cooking wine, peppercorns, bay leaf and onion. Bring to a boil; add in fish. Cook over medium heat till fish flakes easily with a fork, about 10 min. Remove from pan; drain on paper towels. Serve with citrus sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 22 | 12% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 104mg | 4% |
| Potassium 572mg | 16% |
| Total Carbs 12.82g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.89g | 6% |
| Protein 22.09g | 35% |
