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Ingredients You'll Need

4 orange roughy or cod fillets (5 ounces each)
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 3 tablespoons thinly sliced scallions
Glaze Ingredients:
- 1/4 cup orange juice
- 2 tablespoons light (low-sugar) orange marmalade
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger


Rinse the fillets and pat dry with paper towels. Sprinkle each fillet with some of the pepper. Coat a large nonstick skillet with the canola oil & preheat over med-high heat. Add the fillet and cook for about 3 minutes on each side, until the fish is nicely browned and flakes easily with a fork. Remove from the skillet and set aside to keep warm. Add all of the sauce ingredients to the skillet and cook over medium-high heat, stirring frequently for several minutes or until the sauce is reduced by half. Drizzle the sauce over the fish fillet and top with a sprinkling of scallions. Serve hot

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