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Fish Linguine With Orange Sauce




Source of Recipe


ws


Recipe Introduction


servings 4
points 4


List of Ingredients




4 4-ounce frozen fish fillets
1/2 cup water
1/4 cup frozen Florida Orange Juice Concentrate, thawed
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
1/2 teaspoon finely shredded Florida Orange peel
1/4 teaspoon dry mustard
1/4 teaspoon dried dillweed
1 Florida Orange, peeled, sectioned and seeded
2 tablespoons sliced green onion
4 ounces spinach or plain linguine or fettucine, cooked and drained

Recipe



Thaw fish. Place thawed fish in a microwave-safe shallow baking dish. Arrange with thicker portions toward the outer edges of the dish for more even cooking. Turn under any thin portions of fish to obtain an even thickness.

Cover with vented microwave-safe plastic wrap. Micro-cook on 100% power (high) for 4 to 7 minutes or until fish begins to flake easily with a fork, giving the dish a half turn once. Set aside.

For sauce:
In a 2-cup microwave-safe measure combine water, thawed orange juice concentrate, cornstarch, bouillon granules, orange peel, mustard and dillweed.

Micro-cook, uncovered on high for 2-3 minutes or until thickened and bubbly, stirring every minute until slightly thickened, then every 30 seconds. Stir in the orange sections and green onion. Cook, uncovered, on high for 30 seconds more.

To serve:
Place fish on top of pasta on 4 serving plates; spoon orange sauce over fish.

Per serving (with pasta): 250 Calories, 24 g Protein, 34 g Carbohydrate, 1 g Fat (0 g Saturated Fat), 40 mg Cholesterol, 3 g Dietary Fiber, 314 mg Sodium.