• 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
  1. 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