Title: Poached Fish with Orange Sauce
Categories: Seafood Entree Lowcal
Yield: 4 Servings

4	x	4-oz fish fillets
1	ts	Finely shredded orange peel
		Med Carrot, shredded
1	tb	Cornstarch
		Med Cucumber
1	c	Orange juice
1/4	ts	Salt
1	tb	Water

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Set aside. Chop enough of the cucumber to equal 1/2 cup. Thinly slice the remaining cucumber; set aside. In an ungreased 10" skillet stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4-6 minutes per 1/2" thickness of fish or till fish flakes easily when tested with a fork. Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm. For sauce, in a small bowl stir together the cornstarch and water. Stir into the mixture in the skillet. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish.

Per serving: 151 calories, 21 g protein, 12 g carbohydrates, 2 g fat, 49 mg cholesterol, 233 mg sodium, 770 mg potassium

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