Broiled Fish With Citrus Grape Sauce Recipe
Ingredients
| Grouper | 1 1/4 Pound, frozen | |
| 1/2 teaspoon lemon-pepper seasoning | ||
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
| Orange peel | 3/4 Teaspoon, finely shredded | |
| Orange juice | 1 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| 3 oranges, peeled, sectioned and seeded | ||
| Seedless green grapes | 1 Cup (16 tbs), halved | |
| Dry sherry | 2 Tablespoon | |
Directions
Spray unheated rack of a broiler pan with nonstick vegetable spray.
Sprinkle both sides of fish with lemon-pepper seasoning.
Place fish on rack of broiler pan.
Broil 4 inches from the heat for 4 minutes; turn fish.
Broil 3-5 minutes more or until fish flakes when tested with a fork.
Meanwhile, spray a medium saucepan with nonstick vegetable spray.
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 2 minutes more.
Add orange sections, grapes, and if desired, sherry.
Heat through.
Spoon sauce over fish.
Sprinkle both sides of fish with lemon-pepper seasoning.
Place fish on rack of broiler pan.
Broil 4 inches from the heat for 4 minutes; turn fish.
Broil 3-5 minutes more or until fish flakes when tested with a fork.
Meanwhile, spray a medium saucepan with nonstick vegetable spray.
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 2 minutes more.
Add orange sections, grapes, and if desired, sherry.
Heat through.
Spoon sauce over fish.
Chef
