Sweet-and-Sour Orange Roughy |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1 teaspoon peanut oil |
2/3 cup thinly sliced green onions (about 5) |
1/3 cup preshredded carrot |
1/4 cup cider vinegar |
3 tablespoons sugar |
1 tablespoon low-sodium soy sauce |
4 (4-ounce) orange roughy fillets |
1/4 cup unsweetened orange juice |
1 teaspoon cornstarch |
Directions:
1. Coat a large nonstick skillet with cooking spray, add oil and place over medium-high heat until hot. Add green onions and carrot; cook 3 minutes or until vegetables are tender, stirring often.
2. Combine vinegar, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add to carrot mixture; bring just to a boil. Add fish; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to a serving platter; set aside and keep warm.
3. Combine orange juice and cornstarch in a small bowl, stirring until smooth. Add to liquid in skillet. Bring to a boil, and cook, stirring constantly, 2 minutes or until sauce is slightly thickened. Spoon sweet-and-sour sauce evenly over fish.
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