• 1 1/2 pounds tilapia, boneless, skinless, rinsed and patted dry
  • 2 tablespoons butter
  • 11/2 onions, peeled and chopped
  • 4 each oranges, peeled, sectioned and diced
  • 3 teaspoons cornstarch, mixed with water to form a slurry
  • 11/2 cups water
  • 11/2 cups orange juice
  • salt to taste



Heat large sauté pan; adding butter and allowing to melt, but not brown. Add onions, sautéing until tender. Have onions ?sweat?, but not caramelize. Add oranges and stir; allowing mixture to cook approximately 2 minutes. Slowly add cornstarch slurry (remember to stir up before using, so as not to cause lumps); allowing to thicken to a paste. Gradually pour in orange juice to slightly thin paste to a glaze. (You may not need entire amount of orange juice.) When mixture gets to smooth glaze, remove from heat and spoon equal amounts over each tilapia filet and bake in pre-heated oven for approximately 20 minutes or until tilapia is firm. Serve with either steamed fresh broccoli or asparagus spears seasoned with lemon-butter; rosemary roasted potatoes; a salad made up of fresh endive, Romaine, ripe olives sprinkled with balsamic vinegar; and crusty French bread.