Prep 0 mins
Cook 0 mins
- 1 1⁄4 lbs grouper steaks or 1 1⁄4 lbs halibut steaks or 1 1⁄4 lbs shark steaks, about 3/4" thick (fresh or frozen)
- 1⁄2 teaspoon lemon-pepper seasoning
- 1⁄4 cup green onion, thinly sliced
- 1⁄2 teaspoon orange rind, finely shredded
- 1 1⁄4 cups orange juice
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 3 oranges, peeled, sectionedand seeded
- 1 cup green seedless grape, halved
- 2 tablespoons dry sherry (optional)
- Thaw fish, if frozen. Sprinkle both sides of fish with lemon-pepper seasoning.
- Spray the unheated rack of a broiler pan with nonstick coating. Place fish on rack of broiler pan.
- Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a 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, orange juice, cornstarch, and salt.
- Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly.
- Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry.
- Heat through. Spoon sauce over fish.
Very good! We eat fish all the time - I used fresh caught trout. My husband loved it & so did my six year old! Two thumbs up!
It was interesting, to be sure. Never would have thought to put grapes into a sauce...it was a pleasant addition, but far too overpowered by the orange juice. next time we would use the orange peel but use water or grape juice as the liquid. Much too orange-y. Thanks for the interesting recipe, though!
Wow. That was good! Next time I'll go with fewer oranges, though. I also used Orange Roughy because my store didn't have the grouper or any of the alternatives. It came out tasting buttery!