1 1/3 c. orange juice
1 sm. carrot, shredded
8 tsp. butter
2 tsp. soy sauce
1/2 tsp. ground ginger
2 c. Stove Top flexible stuffing
1 onion, sliced
4 white fish fillets (4 oz. each; 2 lb.)

Heat 1 cup of orange juice, carrots, 4 teaspoons of the butter, the soy sauce and ginger in saucepan until mixture boils. Stir in stuffing and onion. Cover and let stand 5 minutes. Fluff with a fork.

Spoon stuffing onto fish and fold loosely to enclose stuffing. Place seam side down in frying pan and pour remaining orange juice over fish. Dot with remaining butter. Cover and cook at medium heat for 10 minutes or until fish flakes easily with fork.