4 4-ounce frozen fish fillets
½ cup water
¼ cup frozen Florida orange juice concentrate, thawed
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
½ teaspoon finely shredded Florida orange peel
¼ teaspoon dry mustard
¼ teaspoon dried dill weed
1 Florida orange, peeled, sectioned and seeded
2 tablespoons sliced green onion
4 ounces spinach or plain linguine or fettuccine, cooked and drained
• 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.
• In a microwave-safe bowl (at least able to hold 2 cups) combine water, thawed orange juice concentrate, cornstarch, bouillon granules, orange peel, mustard and dill weed.
• 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 four serving plates; spoon orange sauce over fish.
Yield: 4 servings
Folate, sometimes called folic acid or folacin, is a B vitamin that’s important for normal cell multiplication. Women of childbearing age who consume adequate amounts of folate may reduce the incidence of certain birth defects. Florida orange juice is an excellent source of folate and the most commonly consumed source of this vitamin.