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This a great sauce recipe for any seafood really….it would complement shrimp, scallops, cod, swordfish, etc.  One variation for this recipe would be to do everything except instead of broiling the whole monkfish filet, try cutting it crosswise into medalions, dredge in the flour mixture and pan fry in a light vegetable oil.

2 tbsp. butter
2 tbsp. white flour
1/4 c. orange juice
3/4 c. skim milk
Grated rind of 1 orange
1 green onion, sliced
1/4 tsp. salt
1/4 c. flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 to 2 lb. monkfish fillets or any white fish fillets
2 tsp. butter

Preheat broiler and grease broiler pan with oil.Melt butter in small saucepan. Remove from heat and mix in 2 tablespoons flour to make a smooth paste. Mix in orange juice and skim milk, stirring until smooth. Cook over medium heat until sauce thickens, stirring constantly. Stir in 2 tablespoons grated orange rind, green onion, and salt and set aside.Combine 1/4 cup flour, salt, and pepper and place on large plate. Dredge fillets in flour so both sides are coated. Lay fillets on broiler pan and dot them with 2 teaspoons butter. Sprinkle remaining orange rind on fillets (grate more if needed).Broil for 5 to 15 minutes, depending on the thickness of the fish or until fish flakes easily. Reheat orange sauce and spoon 1 tablespoon over each serving. Serves 6.