1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Cut into 4 serving-size pieces, if necessary.
2. In a large skillet cook onion and garlic in butter until tender. Carefully add orange peel, orange juice, salt, and pepper to skillet. Add fish. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.
3. Transfer fish to a serving platter. Spoon pan juices over fish; sprinkle with parsley. If desired, garnish with orange slices.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4|
|Calories from Fat: 50 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 43.5mg||13 %|
|Sodium 83mg||3 %|
|Potassium 633.3mg||17 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.3g|
|Protein 24g||34 %|
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Calories per serving: 180
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