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Browse All Recipes

Baked Orange Roughy

Date added: December 5, 2007

with Citrus Salsa

  • Servings: 4 change
  • Calories per serving: 237
  • Prep time: 20
  • Cook time: 10

Ingredients

  • 20 ounce-weight orange roughy fish (or other white fish; four fillets) 1/2 to 3/4 inch thick
  • 1/8 tsp salt, table
  • 1/8 tsp spice, pepper, black, ground
  • 2 oranges peeled and chopped
  • 1 avocado halved, pitted, peeled and chopped
  • 1/2 cup jicama chopped and peeled
  • 1/2 onion, red cut into thin wedges
  • 1 tbsp herb, cilantro, leaves, fresh
  • 1 tbsp lime juice, raw
  • 1/2 jalapeno pepper seeded and finely chopped
  • 1 lime cut into wedges

Recipe Method

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle fish with the 1/4 tsp. salt and the pepper. Arrange fish in a single layer in a greased baking dish. Bake in a 450 F. oven for 6 to 9 minutes or until fish flakes easily when tested with a fork.

2. Meanwhile, for salsa, stir together the oranges, avocado, jicama, red onion, cilantro, lime juice, chile pepper and the 1/8 tsp. salt. Spoon salsa over fish. If desired, serve with lime wedges.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 23712%
Fat 8g13%
Cholesterol 85mg28%
Sodium 337mg 14%
Carbohydrates 17g12%

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