Orange Roughy Oriental

• 1/2 c. low-fat pineapple yogurt
• 1 lb. orange roughy fillets
• 1/2 c. thin red pepper strips
• 1/2 c. 2-inch julienne cut carrots
• 1/2 c. 2-inch julienne cut zucchini
• 1/2 c. 2-inch green onion slices
• 2 Tbsp. soy sauce
• 2 Tbsp. oil
• 1 Tbsp. dry sherry
• 2 Tbsp. grated ginger root
• 1 tsp. grated orange peel

1. Cut fish into 4 servings; place in a 12 x 8-inch baking dish. Top with combined vegetables.
2. Combine soy sauce, oil, sherry, ginger root and orange peel.
3. Pour over fish and vegetables. Cover; marinate in refrigerator 20 minutes.
4. Bake, uncovered, at 400u0b0 for 12 to 15 minutes or until fish flakes easily with fork. Remove fish and vegetables to serving platter.
5. Keep warm. Gradually add marinade from baking dish to yogurt in small saucepan.
6. Cook over low heat, stirring constantly until warm. Serve sauce with fish.

lowfat pineapple yogurt, orange roughy fillets, thin red pepper, julienne, julienne, green onion, soy sauce, oil, sherry, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905642 (may not work)