Broiled Fish With Citrus Grape Sauce


  • 1-1/4 pounds fresh or frozen grouper, halibut, or shark steak, about ¾- inch thick
  • Nonstick spray coating
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon finely shredded Florida orange peel
  • 1-1/4 cups (295 ml) Florida orange juice (may substitute Florida orange juice from concentrate)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 Florida oranges, peeled, sectioned and seeded
  • 1 cup seedless green grapes, halved
  • 2 tablespoons dry sherry (optional)


Broiled Fish With Citrus Grape Sauce
Step 1:

Thaw fish, if frozen. Spray the unheated rack of a broiler pan with nonstick coating.

Step 2:

Sprinkle both sides of fish with lemon-pepper seasoning. Place fish on rack of broiler pan.

Step 3:

Broil 4 inches from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork.

Step 4:

Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender.

Step 5:

In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan.

Step 6:

Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more.

Step 7:

Add orange sections, grapes, and, if desired, sherry. Heat through. Spoon sauce over fish.