Fish with Creamy Sweet and Sour Orange Sauce | Québon

Ingredients

• 1/2 cup (125 mL) orange juice
• Zest of one orange
• 6 tbsp (90 mL) rice vinegar
• 1/4 cup (60 mL) honey
• 1 tbsp (15 mL) cornstarch
• 1/2 cup (125 mL) 35% M.F. Québon Ultra’cream Cooking Cream
• 1/4 tsp (1 mL) fresh ginger, finely chopped
• 4 fillets of haddock or cod
• 1 tbsp (15 mL) butter
• Salt and pepper