Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

I made half of this recipe and used fresh orange juice.<br/>I suppose that at this time oranges are not strong enough in flavor this sauce, for this reason I hade to add some self made candied orange zest form Greece (better quality) to give enough taste to this sauce. <br/>Nest time unless I will have very good quality oranges on hand I would reduche to half the quantity of flour and milk or I will substitute the milk completely with orange juice.<br/>Made for Culinary Quest 2014

I, too, only made half a recipe. I did as another reviewer suggested, and added a bit of honey and some crushed red pepper. It needed something, and this made all the difference. I used fresh orange juice and extra zest. I thought the sauce was too thick, so used quite a bit more juice to get it to a more appealing consistency.

I made half a recipe. For a more concentrated orange flavor, I used 1/4 cup orange juice concentrate, and 1/4 cup orange juice. It was quite good, but I think next time I'll add a tablespoon or so of honey, and a pinch of red pepper flakes. Tagged for Rookie Recipes, due 01/10/13.

Made this and then poured over halibut and baked in oven. I think it needed a little more orange flavor but not too bad as a sauce. Served with couscous and had enough sauce to mix with that too.