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BROILED FISH WITH CITRUS-GRAPE SAUCE

Dress up any broiled or poached fish with this delightfully delicate fruit sauce.
Makes 4 servings.
 

INGREDIENTS

• 1¼ 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
• 1¼ 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)
 

DIRECTIONS

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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