Ingredients
Array
(
[0] => Array
(
[a9c13bc9-8f6e-7404-6df2-1399c4d9c8d5] => Array
(
[title] => fish, orange roughy, fillet, raw
[ingredientid] => 14968
[ingredientuuid] => a9c13bc9-8f6e-7404-6df2-1399c4d9c8d5
[quantity] => 20.00
[measure] => ounce-weight
[title_custom] => orange roughy fish (or other white fish; four fillets)
[componentid] => 0
[method] => 1/2 to 3/4 inch thick
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[2ec081b2-b442-19d4-a55e-4b84af1433fd] => Array
(
[title] => spice, pepper, black, ground
[ingredientid] => 31443
[ingredientuuid] => 2ec081b2-b442-19d4-a55e-4b84af1433fd
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[293eb635-e29c-5854-798d-97a771b98989] => Array
(
[title] => oranges, all types, fresh, med, 2 5/8"
[ingredientid] => 22809
[ingredientuuid] => 293eb635-e29c-5854-798d-97a771b98989
[quantity] => 2.00
[measure] => each
[title_custom] => oranges
[componentid] => 0
[method] => peeled and chopped
)
[9b29bfcc-2110-0524-8598-d841f6d17c8d] => Array
(
[title] => avocado, avg, fresh
[ingredientid] => 384
[ingredientuuid] => 9b29bfcc-2110-0524-8598-d841f6d17c8d
[quantity] => 1.00
[measure] => each
[title_custom] => avocado
[componentid] => 0
[method] => halved, pitted, peeled and chopped
)
[8e89013c-3437-b674-2528-9e9919de58f0] => Array
(
[title] => jicama, fresh, slices
[ingredientid] => 19607
[ingredientuuid] => 8e89013c-3437-b674-2528-9e9919de58f0
[quantity] => 0.50
[measure] => cup
[title_custom] => jicama
[componentid] => 0
[method] => chopped and peeled
)
[487a964c-25f6-bad4-4974-faef2a96400c] => Array
(
[title] => onion, red, fresh, med, whole, 2 1/2"
[ingredientid] => 22713
[ingredientuuid] => 487a964c-25f6-bad4-4974-faef2a96400c
[quantity] => 0.50
[measure] => each
[title_custom] => onion, red
[componentid] => 0
[method] => cut into thin wedges
)
[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
(
[title] => herb, cilantro, leaves, fresh
[ingredientid] => 17950
[ingredientuuid] => 0ff6ce8e-090d-fe74-f92b-190def3b09aa
[quantity] => 1.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[c8d70042-4928-9344-e53a-268fa0849622] => Array
(
[title] => lime juice, raw
[ingredientid] => 20592
[ingredientuuid] => c8d70042-4928-9344-e53a-268fa0849622
[quantity] => 1.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[c77ec77e-1c33-1a34-197b-597cf2ad82dd] => Array
(
[title] => chile peppers, jalapeno, whl
[ingredientid] => 8393
[ingredientuuid] => c77ec77e-1c33-1a34-197b-597cf2ad82dd
[quantity] => 0.50
[measure] => each
[title_custom] => jalapeno pepper
[componentid] => 0
[method] => seeded and finely chopped
)
[3681eedc-de24-d734-ed8c-29014a455003] => Array
(
[title] => limes, fresh, med, fda
[ingredientid] => 20598
[ingredientuuid] => 3681eedc-de24-d734-ed8c-29014a455003
[quantity] => 1.00
[measure] => each
[title_custom] => lime
[componentid] => 0
[method] => cut into wedges
)
)
)
-
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.