4 (4 oz.) orange roughy fillets
1 tsp. olive oil
1 tbsp. plus 1 tsp. jerk seasoning
4 tbsp. orange marmalade
2 tbsp. lemon juice
1/8 tsp. cracked pepper
3 tbsp. water

Sprinkle both sides of fillets evenly with seasoning, press gently to adhere. Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; set aside, and keep warm. Add marmalade and remaining ingredients to skillet. Bring to a boil and cook for 1 minute. Pour sauce over fish. Serve immediately.