1 tsp. diced orange peel
3/4 c. orange juice
2 tsp. soy sauce
1/4 tsp. ground ginger
2 med. carrots, julienned
10-12 oz. white fish fillets
3/4 c. sliced zucchini
2 tbsp. water
1 1/2 tsp. cornstarch

In a medium sized skillet, combine orange peel, orange juice, soy sauce, and ground ginger and cook over medium heat for 2 minutes. Add carrots. Bring to a boil. Reduce heat and simmer covered for 5-7 minutes. Push carrots to the outer edge of the skillet. Place fish in the center of the skillet.

Arrange zucchini around the fish. Bring to a boil; add more juice if necessary. Reduce heat and simmer. Cover for 5-6 minutes or until fish flakes easily with a fork. With a slotted spoon remove fish and vegetables from skillet and set aside.

In a small bowl stir together water and cornstarch. Add to orange juice mixture in the skillet. Cook and stir until thickened and bubbly, about 2 minutes. Return fish and vegetables to skillet. Heat through, spooning glaze on top. Serve immediately. Serves 4.