Orange Roughy
in Citrus Sauce

2 servings

• 1 pound orange roughy
• 1/4 cup frozen orange juice concentrate
• 2 Tablespoons lemon juice
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 2 Tablespoons fresh parsley, minced
     (or 1 Tbs dried)
• 1/2 cup water
• 6 Tablespoons orange marmalade, DIVIDED
• 1 teaspoon arrowroot

Place fish in shallow non-metal dish.

Combine remaining ingredients (except marmalade and arrowroot) and mix . Reserve 1/2 cup for sauce, pour remaining mixture over fish. Cover fish and marinate in refrigerator 45 minutes or longer, turning at least once.

Preheat broiler. Remove fish from marinade and place on broiler pan. Add 3 Tbs marmalade to marinade and heat. Broil fish 4 inches from heat about 8 to 10 minutes, until fish flakes, basting several times during cooking.

Also while fish is broiling, heat reserved 1/2 cup orange sauce in small saucepan with arrowroot and 3 Tbs marmalade until sauce begins to thicken.

Transfer fish to plate. Pour thickened sauce on fish. If desired, decorate the plate with orange slices and sprig of parsley.

(Cooking for 1 - use under 1/2 Lb. fish and all other ingredients remain the same.)

Bon appetit!