Choose sole, flounder, or orange roughy fillets
1 tsp. finely shredded orange peel
1 c. orange juice
1 med. carrot, shredded
1/4 tsp. salt
1 lb. fresh fish fillets
1 tbsp. cornstarch
1 tbsp. water
Orange wedges (optional)

Chop enough of the cucumber to equal 1/2 cup. Thinly slice the remaining cucumber. In an ungreased 10 inch skillet, stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Measure thickness of fish, then carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per 1/2 inch thickness of fish or until fish flakes when tested with a fork. Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm.

For sauce: In a small bowl, stir together the cornstarch and water. Stir into the mixture in skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over all. Serve with orange wedges.

Makes 4 servings.