Ingredients:

3/4 Cup Smucker’s Orange Marmalade
1/4 Cup soy sauce
1/4 Cup Honey
2 Tablespoons fresh lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon ground ginger
4 6 oz. swordfish steaks (each about 3/4″ thick)
Cooked white rice

Methods:

Combine orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger in 8×8x2″ glass baking dish and stir. Add fish and turn to coat.Let marinate at room temperature 1 hour, turning occasionally.

Preheat broiler.Remove fish from marinade; place on broiler rack.Transfer marinade to small saucepan and boil 1 minute.Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side.Transfer fish to plates and serve with rice.

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Ingredients:

1lb Fish Fillets, fresh or frozen, thawed
2 cups Special K cereal
1/4 cup finely-chopped fresh Parsley
1/2 tsp grated Orange Rind
1/2 tsp Salt
1/4 tsp dried Tarragon leaves, crushed
1/8 tsp Pepper
2 tbsp soft (tub) Margarine
2 Oranges, thinly sliced

Methods:

Pat fish dry with paper towel, set aside.Place cereal in a shallow dish or pan, crush to crumbs (about 3/4 cups). Stir in parsley, orange rind, salt tarragon and pepper.

Melt margarine in a shallow microwavable dish.Dip fillets in margarine then coat with cereal mixture. Place in a single layer on a lightly greased baking pan.Bake at 375°F for 20 mins or until fish is flaky. Serve with Orange slices.

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Ingredients:

2 pounds smelts, thawed and dressed
Salt and pepper, to taste
1/4 cup butter or margarine, melted
1/4 cup orange juice
1 teaspoon grated orange rind

Methods:

Arrange smelts in greased baking dish.Sprinkle with salt and pepper.Combine melted butter with orange juice and rind. Pour over fish. Bake at 450 degrees F for 10 minutes.

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