Ingredients
1
tablespoon vegetable oil
2
orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
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-ounce carton)
1/3
cup orange juice
1 1/2
teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
kiwifruit, peeled and sliced
2
cups hot cooked white or wild rice
Preparation
Heat oil in 10-inch skillet over medium heat. Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.
Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
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.
