Fish And Vegetables In Spicy Orange Sauce

Recipe Ingredients

4 cups	640g / 22oz	Cooked rice
4		Orange roughy, haddock, cod or
		Red snapper fillets - (4 oz ea)
1		Sweet red pepper - cut into rings (small)
1		Green pepper - cut into rings (small)
1/3 cup	78ml	Orange juice
1/4 cup	36g / 1.3oz	Chopped drained mandarin orange sections
4 cups	372g / 13oz	Garlic cloves - minced (large)
2 teaspoons	10ml	Honey mustard
1 teaspoon	5ml	Honey or packed brown sugar
1 teaspoon	5ml	Olive oil
1/2 teaspoon	2.5ml	Grated orange rind
1/4 teaspoon	1.3ml	Ground red pepper - (optional)
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat the oven to 400 degrees. Lay four 12- by 18-inch pieces of aluminum foil or parchment paper on the work surface and lightly coat with nonstick spray. Place 1 cup of the rice in the center of each piece of foil or paper; spread evenly into a thin rectangle about the size of a fish fillet. Top with the fillets and then with alternating rings of red and green peppers.

In a small bowl, combine the orange juice, orange sections, garlic, mustard, honey or brown sugar, oil, orange rind, ground red pepper (if using) and black pepper. Spoon over the fish. Fold the long sides of the foil or paper together, making several folds to encase the food snugly. Fold the ends closed, like a package, to enclose securely.

Lay the packets, seam-side up, on a baking sheet. Bake for 12 to 15 minutes, or until the fish is opaque and flakes when tested with a fork. Be careful of escaping steam when opening the packets.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 396; Fat: 2.5 grams (5.6% of calories); Cholesterol: 45 milligrams; Sodium: 111 milligrams; Fiber (grams) 1.9.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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