INGREDIENTS
1 ¼ pounds fresh or frozen grouper, halibut or shark steaks, about ¾ inch thick
Nonstick spray coating
½ teaspoon lemon-pepper seasoning
¼ cup thinly sliced green onions
½ teaspoon finely shredded Hale orange peel
1 ¼ cups Hale orange juice
1 tablespoon cornstarch
¼ teaspoon salt
3 Hale oranges, peeled, sectioned and seeded
1 cup seedless green grapes, halved
2 tablespoons dry sherry (optional)
PREPARATION
Thaw fish, if frozen. Spray unheated rack of a broiler pan with nonstick coating. Sprinkle both sides of fish with lemon-pepper seasoning. Place fish on rack of broiler pan. Broil 4 inches from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with fork.
Meanwhile spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender.
In a bowl combine orange peel, oranges juice, cornstarch and salt. Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir over medium heat until tender.
In a bowl combine orange peel, orange juice, cornstarch and salt. Add onions; cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add oranges sections, grapes, and if desired, sherry. Heat through. Spoon sauce over fish.
YIELD: 4 servings.