1 lb. fresh or frozen fish fillets
1/4 c. orange juice
2 tbsp. melted butter

ix together:

1/2 tsp. salt
Dash paprika
1 tbsp. grated orange rind

Drained asparagus
4 strips pimento

Thaw fish just enough to separate; place on greased broiler pan 3 inches from flame. Combine orange juice and butter, pour half over fish. Sprinkle with salt, paprika, orange peel mixture.

Broil on pan for 5 minutes; pour remaining sauce over fish; place asparagus spears in 4 stacks on broiler pan, brush with butter and top with strips of pimento crossways. Broil 3 to 6 minutes longer until fish flakes easily and is golden brown.