Chili Orange Fillets Chili Orange Fillets

Author: Canadian Living

Any fillet takes to this easy and colourful orange topping. Serve with whole grain rice and zucchini kabobs.

  • Portion size 4 servings


  • 1 lb fish fillet
  • vegetable oil
  • salt and pepper
  • 1/2 teaspoon grated orange rind
  • 1/4 cup orange juice
  • 4 teaspoons butter
  • 1 tablespoon chopped green onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon all-purpose flour
  • 1 dash hot pepper sauce


On greased baking sheet, brush fish with oil; season with salt and pepper to taste. Broil for 5 minutes or until fish flakes easily when tested with fork.

Meanwhile, in microwaveable measure, combine orange rind and juice, butter, onion, lemon juice, chili powder, flour and hot pepper sauce; microwave at High for 1 minute or until thickened, stirring once. Spoon over fish on serving plates.

Nutritional facts <b>Per serving:</b> about

  • Protein 22 g
  • Calories 160.0
  • Total fat 5 g
  • Total carbohydrate 2 g
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Chili Orange Fillets