Low Fat Broiled Fish With Citrus Grape Sauce Recipes

Steps:

• 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.

Steps:

• Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
• Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
• While salmon broils, whisk together all sauce ingredients in a bowl until combined.
• Serve salmon with sauce.

Steps:

• Place fish on a lightly greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon zest. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.

Steps:

• Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
• Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
• Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
• Drizzle fish with reserved sauce before serving.