Thaw fish, if frozen. Prepare Citrus Sauce. Cover and chill until ready to serve. Remove peel and white membrane from oranges; cut each orange into 4 slices. Set aside.
Rinse fish; pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. In a small bowl combine melted margarine, salt, paprika, and black pepper; brush over fish. Arrange orange slices around fish on broiler rack. Broil about 4 inches from the heat for 4 to 6 minutes or until fish flakes easily when tested with a fork and orange slices are heated through.
To serve, drizzle Citrus Sauce over the fish and orange slices. Makes 4 servings.
In a small bowl combine sour cream, orange marmalade, and dried thyme or herbes de Provence, crushed.