Baked perch with pecans and orange sauce (low-calorie)

 

     Grapefruit juice adds a little tartness to the sauce for the baked perch.

Makes 4 servings

• 4 perch fillets (1½ pounds)
• ½ cup pecans, toasted and chopped
• 1 tablespoon unsalted butter, softened
• 1 teaspoon all-purpose flour
• 1 large navel orange
• One-third cup orange juice
• ¼ cup grapefruit juice or lemon juice
• 1 tablespoon finely chooped green onion tops
• Pinch of salt

1. Preheat oven to 400F ; spray 15½ x 10½ x 1-inch jelly roll pan with nonstick vegetable-oil cooking spray.
2. Place fish on pan ; sprinkle with pecans.
3. Combine butter and flour in small bowl until well mixed.
4. Grated 2 teaspoons rind from orange and reserve ; remove peel and white pith from orange, section orange and coarsely chopped.
5. Bake fish in preheated oven for 10 minutes or until fih flakes easily when tested with fork.
6. While fish is baking, prepare sauce.
7. Place orange and grapefruit juices in small saucepan ; bring to simmering over medium heat.
8. Whisk in flour mixture, simmer 1 minute ; stir in grated orange rind, green onion, salt and chopped orange flesh.
9. Keep warm ; serve with fish.

BON APPÉTIT