BROILED FISH WITH CITRUS-GRAPE SAUCE
Makes 4 servings.
Dress up any broiled or poached fish with this delightfully delicate fruit sauce.
1-1/4 pounds fresh or frozen grouper, halibut, or shark steaks, about 3/4" thick
1/2 teaspoon lemon-pepper seasoning
1/4 cup thinly sliced green onions
1/2 teaspoon finely shredded Florida Orange Peel
1-1/4 cups Florida Orange Juice
1 tablespoon cornstarch
1/4 teaspoon salt
3 Florida Oranges, peeled, sectioned, and seeded
1 cup seedless green grapes, halved
2 tablespoons dry sherry (optional)
Thaw fish, if frozen. Spray the unheated rack of a broiler pan with nonstick coating. Sprinkle both sides of fish with lemon-pepper seasoning. Place fish on rack of broiler pan. Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork.
Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender.
In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan.
Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry. Heat through. Spoon sauce over fish.
Florida Department of Citrus
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