1tsp.corn or tapioca starch mixed with 1 Tbsp. cold water (cornstarch slurry)
Pepper, to taste
Season fish with 21 Seasoning Salute and S&P. Set aside.
Heat oil in a large pan over medium high heat.
When hot, add fish and cook on each side for about 2-3 minutes, depending on thickness of fish.
Remove from pan and set aside.
In the same pan, add shallot and cook for 1-2 minutes (until softened). Add garlic and cook for an additional minute.
Add dried rosemary, chicken broth and orange juice and zest. Stir for another minute until heated throughout.
Reduce heat to medium and add starch slurry while continuing to stir mixture until slightly thickened. If it's too thick, add more broth, if it's too watery, add a little more slurry. It should thicken within 30 seconds. Remove from heat when thick.
Add salt and pepper to taste and top it over your favorite fish or chicken recipe.