Orange roughy with tomato-orange salsa~

4 servings

Ingredients

Quantity Ingredient
1 Orange
1 medium Tomato -- core, dice
1 Jalapeno pepper -- seed,
Mince
2 tablespoons Fresh cilantro -- chopped
1 tablespoon Lime juice
1 Clove garlic -- minced or
Pressed
½ teaspoon Fresh ginger root -- grated
Salt and pepper
1⅓ pounds Orange roughy fillets

Directions

Seafood alternatives: Tilapia, Red Snapper, Halibut.

Preheat the oven to 400F. Slice ½" from both ends of the orange.

Stand the orange on one end and cut away the peel and white pith with a small sharp knife; discard. Working over a bowl to catch the juice, slice alongside the membranes to the center of the orange and remove the segments. Squeeze the remaining membranes to release the juice; set aside. Dice the segments and put them in a medium bowl with the tomato, jalapeno, cilantro, lime juice, garlic and ginger.

Stir to mix and season with salt and pepper.

Rinse the fish in cold water and pat dry with paper towels. Lay the fillets on a lightly oiled baking sheet and spoon the orange juice over them; sprinkle with pepper if desired. Bake for 5 minutes.

Spoon the salsa over the fish and continue baking until the fish is opaque through the center, 3-6 minutes longer, depending on the thickness of the fillets.

Per serving: Calories 78; fat 2.9 g; cholesterol 8 mg; carbohydrate 7⅕ g; fiber 1⅖ g; protein 6⅗ g; sodium 29 mg; potassium 311 mg.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:13) (160) Fido: Recipes

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