Orange Steamed Black Bass

• 8 freshwater bass fillets (about 2 pounds)
• 1/3 cup orange juice
• 1 (11-ounce) can mandarin oranges, undrained
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 1 tablespoon peanut oil
• 1/2 teaspoon ground ginger
• 1 bunch green onion tops, cut into 2-inch lengths
• Hot cooked rice

1. Rinse fish in cold water; pat dry. Cut fish crosswise into 3/4- inch-thick slices. Arrange slices in a 10-inch pie plate. Pour orange juice over fish.
2. Drain juice from mandarin oranges into a small bowl, reserving fruit. Add soy sauce, sherry, oil, and ginger to mandarin orange juice; stir well. Pour juice mixture over fish. Arrange green onion tops over fish.
3. Place pie plate on rack in a steamer filled with water to within 1 inch of the top of rack. Bring to a boil; cover steamer. Reduce heat; simmer 12 minutes or until fish flakes easily when tested with a fork.
4. Remove pie plate from steamer; arrange mandarin orange sections on top of fish. Serve immediately over hot cooked rice.

bass fillets, orange juice, mandarin oranges, soy sauce, sherry, peanut oil, ground ginger, green onion, rice

Taken from www.myrecipes.com/recipe/orange-steamed-black-bass (may not work)