Yield: 4 Servings
2 Orange roughy fillets (6 to 8 ounces each)
1 Lemon
1-1/2 cup Sherry
1 cup Water
2 Cloves garlic; chopped
1 tablespoon Gingerroot; grated
1 Bunch scallions; finely chopped
1/2 cup Light soy sauce
1/2 cup Apple juice concentrate
1/2 cup Roasted sesame seeds
Place the fish fillets in a shallow baking pan and squeeze the juice from the lemon over them; set aside. Place the sherry; water, garlic, and gingerroot in a medium saucepan and bring to a boil. Reduce the heat and cook until the sherry mixture is reduced by half, about 10 minutes. Add the scallion, soy sauce, apple juice concentrate, and sesame seeds and let simmer for 15 minutes. In the meantime preheat the oven to 400F.
Pour the sauce over the fish and cover the baking pan with waxed paper. Place in the oven and cook for 10 minutes. Remove the waxed paper and cook another 3 to 5 minutes or until fish flakes when touched with a fork.