Orange Roughy with Kiwifruit and Walnuts (Cooking for 2)

 

2

orange roughy, sole or other mild-flavored fish fillets (1/2 lb)

1

tablespoon butter or margarine

2

tablespoons coarsely chopped walnuts

1 1/2

teaspoons cornstarch

1/4

teaspoon salt

1/3

cup Progresso® chicken broth (from 32-oz carton)

1/3

cup orange juice

1 1/2

teaspoons chopped fresh or 1 teaspoon dried basil leaves

1

kiwifruit, peeled, sliced

2

cups hot cooked white or wild rice

• 1 Spray 10-inch skillet with cooking spray; heat over medium heat. Add fish; cook about 8 minutes, carefully turning once, until fish flakes easily with fork. Place fish on serving platter; keep warm. Drain oil from skillet.
• 2 In same skillet, melt butter over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
• 3 Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish; sprinkle with walnuts. Serve over rice.