Orange Fish Fillets

4 white fish fillets (I used tilapia)
1/4 cup freshly squeezed orange juice
1 Tbsp olive oil
3 Tbsp light brown sugar
1–2 tsp fresh dill, chopped
1/8 tsp white pepper
1/2- 1/8 tsp salt, or to taste
1–2 tsp orange zest, optional, but recommended

Combine all ingredients and pour over fish in a glass baking dish. Marinate for at least 1–2 hours. Remove fish and reserve marinade. Grill or broil fish, turning once and brushing with marinade, for about 15 minutes. Fish stays tender and flaky. Serve hot together with lightly candied sweet potatoes and a fresh lettuce salad with mango or orange segments and a light lemon, sugar, and vinegar dressing.

Tip: To thicken sauce and make it glossy before serving, pour it into a frying pan, sprinkle on a little sugar, and turn on flame to medium-high for a minute or two until it begins to look thick and syrupy. (FYI: Adding cornstarch to thicken the sauce would give it a dull finish.) Spoon over fish before serving. Garnish with additional chopped dill and/or fresh orange segments, if desired.

This recipe originally appeared in Mishpacha Magazine.  Read full article titled "Five Ingredient Suppers" here.