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1 pound orange roughy
< cup frozen orange juice concentrate
2 tablespoons lemon juice
1 teaspoon dried dill weed
1 teaspoon paprika
2 tablespoons fresh parsley, minced or 1 Tbsp dried
1/2 cup water
6 tablespoons orange marmalade
1 teaspoon arrowroot
Place fish in shallow non-metal dish. Combine remaining ingredients
(except marmalade and arrowroot) and mix . Reserve 1/2 cup for
sauce, pour remaining mixture over fish. Cover fish and marinate
in refrigerator 45 minutes or longer, turning at least once.
Preheat broiler. Remove fish from marinade and place on broiler
pan. Add 3 Tbsp marmalade to marinade and heat. Broil fish 4 inches
from heat about 8 to 10 minutes, until fish flakes, basting several
times during cooking.
Also while fish is broiling, heat reserved = cup orange sauce in
small saucepan with arrowroot and 3 Tbsp marmalade until sauce
begins to thicken.
Transfer fish to plate. Pour thickened sauce on fish. If desired,
decorate the plate with orange slices and sprig of parsley
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