Orange Roughy with Kiwifruit and Walnuts

 

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

• 1 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.
• 2 Melt butter in same skillet 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.