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Flounder In Orange Sauce
1 Tbsp. reduced calorie margarine
1/4 cup chopped onion
1/4 cup chopped celery
12 oz. Flounder Fillets
1/4 cup sliced mushrooms
1/4 tsp. salt
Dash of pepper
1/2 cup orange juice
1/4 cup chopped fresh parsley
1 1/2 tsp. flour
1/2 small orange, thinly sliced
2 parsley sprigs
Melt 1 1/2 teaspoon margarine in large non-stick skillet; add onion and celery and cook until tender. Place Fillets over vegetables; top with mushrooms and sprinkle with salt and pepper. Add orange juice and bring to a boil. Reduce heat to low, and cover; simmer for 10 minutes. Add chopped parsley and simmer 5 minutes longer. Transfer fish to warmed serving platter.
Remove remaining vegetables from skillet with slotted spoon to arrange over fish. Reserve cooking liquid. Melt remaining margarine in small saucepan over medium heat; stirring constantly, add flour to cook with mixture reaching boiling point. Reduce heat and add reserve liquid; cook, stirring until thickened. Pour sauce over fish and vegetables. Garnish with orange slices and parsley sprigs.