Broiled Monkfish With Orange Sauce

Orange Sauce:
2 tablespoons margarine
2 tablespoons AP flour
1/4 cup orange juice (zest orange first then juice)
3/4 cup skim milk
zest of one large orange
1 green onion, sliced
1/4 teaspoon salt
FISH:
1/4 cup AP flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 pounds monkfish fillets or any white fish fillets
2 teaspoons margarine

Preheat broiler and spray broiler pan with cooking spray.

Orange Sauce:
Melt margarine in a small saucepan. Remove from heat and mix in flour to make a smooth paste. Mix in orange juice and skim milk, stirring until smooth. Return to heat and cook over medium heat until sauce thickens, stirring constantly. Stir in 2 tablespoons orange zest, the green onion and salt. Set aside.

FISH: Combine flour, salt and pepper and place on a large plate. Dredge fillets in flour on both sides. Lay fillets on broiler pan and dot with margarine. Sprinkle remaining orange zest on filets. Broil for 5 to 15 minutes, depending on thickness of fish or until fish flakes easily. Reheat orange sauce and spoon 1 tablespoon over each serving. Serves 6.
Pat So Cal


http://www.nancyskitchen