Poached Fish with Orange Sauce

Crisp, fresh-tasting cucumber brings out the best in poached fish. Here, the low-fat fish is served on a bed of cucumber slices.

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2.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Poached Fish with Orange Sauce

Reviews (0)

2.5 by 3 people

Rate This!

Directions

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Set aside.
  2. Chop enough of the cucumber to equal 1/2 cup. Thinly slice the remaining cucumber; set aside.
  3. In an ungreased 10-inch skillet stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.
  4. Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm.
  5. For sauce, in a small bowl stir together the cornstarch and water. Stir into the mixture in the skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish. Makes 4 servings.
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Nutrition Facts (Poached Fish with Orange Sauce)

  • Per serving:
  • 151 kcal ,
  • 2 g fat
  • 49 mg chol. ,
  • 233 mg sodium ,
  • 12 g carb. ,
  • 21 g pro.
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