Broiled Fish Fillets With Orange Butter Sauce

1. Preheat broiler.

2. In saucepan, reduce orange juice to 1/2.

3. Add butter, 2 T olive oil, salt and pepper.

4. Blend well, add tomatoes.

5. Brush fish on both sides with remaining olive oil.

6. Salt and pepper.

7. Arrange fish in broiler pan.

8. Broil, 3 inches from heat for 3-4 minutes, until just cooked through.

9. Put on plates, pour sauce over.

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Nutrient	Quantity
Total fats	48.004 g
Protein	4.1855 g
Carbohydrates	14.9665 g
Energy	492.12 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3721 g
Water	138.896 g
Aspartic acid	0.4439 g
Calcium, Ca	81.925 mg
Lutein + zeaxanthin	71.3 g
Fiber, total dietary	2.509 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	331.86 g
Niacin	1.5868 mg
Vitamin A, RAE	35.45 g
Arginine	0.4514 g
Riboflavin	0.1311 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.1361 g
Glutamic acid	1.0141 g
Sodium, Na	24.23 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5339 g
Total lipid (fat)	48.004 g
Manganese, Mn	0.3173 mg
Proline	0.17 g
Fatty acids, total saturated 16:0	5.2472 g
Choline, total	11.7055 mg
Sugars, total	8.808 g
Serine	0.1825 g
Fatty acids, total saturated 18:0	1.1008 g
Vitamin B-6	0.12 mg
Selenium, Se	0.422 g
Ash	1.448 g
Fatty acids, total saturated 18:1 undifferentiated	31.5944 g
Pantothenic acid	0.6719 mg
Phenylalanine	0.1751 g
Copper, Cu	0.351 mg
Betaine	0.0405 mg
Thiamin	0.3022 mg
Methionine	0.0991 g
Iron, Fe	1.1863 mg
Carbohydrate, by difference	14.9665 g
Phosphorus, P	148.54 mg
Folate, total	41.4 g
Tocopherol, gamma	0.3361 mg
Alanine	0.1795 g
Valine	0.1839 g
Fatty acids, total saturated 18:2 undifferentiated	7.1399 g
Glycine	0.2156 g
Carotene, alpha	73.92 g
Fatty acids, total saturated 14:0	0.0186 g
Zinc, Zn	0.79 mg
Isoleucine	0.146 g
Fatty acids, total polyunsaturated	7.5154 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.2523 g
Vitamin A, IU	711.85 IU
Folate, DFE	41.4 g
Tryptophan	0.0678 g
Vitamin C, total ascorbic acid	52.06 mg
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.1333 g
Vitamin K (phylloquinone)	33.533 g
Fatty acids, total saturated	6.6406 g
Histidine	0.0967 g
Fatty acids, total monounsaturated	32.3175 g
Threonine	0.1428 g
Folate, food	41.4 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	104.78 g
Vitamin E (alpha-tocopherol)	6.1786 mg
Magnesium, Mg	30.22 mg
Lysine	0.1309 g
Potassium, K	370.105 mg
Cystine	0.0715 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.25 cup	27.9	6.448	0.124
Butter	1 tablespoon	85.5	3.9285	7.2
Olive oil	3 tablespoons	358.02	0	40.5
Tomato	0.5 cup	20.7	4.59	0.18
salt pepper	0	0	0	0
white red snapper	4 skinless	0	0	0