| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
4 oz. red snapper fillets — |
|
|
About 3/4" thick * |
|
|
Vegetable cooking spray |
| 1 1/4 |
c |
Unsweetened orange juice — |
|
|
Divided |
| 1/4 |
ts |
Ground cloves — divided |
| 2 |
ts |
Cornstarch |
| 2 |
md |
Oranged, peeled — seeded |
INSTRUCTIONS
Arrange fillets in a 10 x 6 x 2" baking dish coated with cooking spray.
Combine 1/2 cup orange juice and 1/8 teaspoon cloves; stir well. Pour
orange juice mixture over fillets; cover fillets and marinate in
refrigerator at least 30 minutes. Bake, uncovered, at 400 degrees F. for
20 minutes or until fish flakes easily when tested with a fork, basting
occasionlly with orange juice mixture. Transfer fillets to a serving
platter, and keep warm. Combine remaining 3/4 cup orange juice and
cornstarch in a small nonaluminum saucepan, stirring until well blended.
Bring to a boil; cook 1 minute or until mixture is thickened, stirring
constantly with a wire whisk. Remove from heat; stir in remaining 1/8
teaspoon cloves and orange sections. Spoon sauce over fish to serve. Makes
4 servings. Nutritional information per serving: calories - 174, protein -
24.2 g., fat - 1.8 g., carbohydrates - 14.5 g., cholesterol - 42 mg.,
sodium - 74 mg.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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