Carribean Orange Roughy
Dec 3, 2006 9:52:54 GMT -8
Post by jjg on Dec 3, 2006 9:52:54 GMT -8
Carribean Orange Roughy
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
In a large nonstick skillet, combine first 7 ingredients. Cover and bring to a boil. Carefully add orange roughy. Reduce heat to medium-low; cover and gently simmer 5 to 6 minutes, or until orange roughy is opaque and flakes easily when tested with a fork. Discard the lime. Top evenly with the pepper-and-onion sauce and serve.
Makes 4 servings.
calories 103, carbohydrates 4 g. cholesterol 24 mg, dietary fiber 1 g, fat 2 g, saturated fat 0 g, protein 18 g, sodium 324 mg
Points 2.
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
In a large nonstick skillet, combine first 7 ingredients. Cover and bring to a boil. Carefully add orange roughy. Reduce heat to medium-low; cover and gently simmer 5 to 6 minutes, or until orange roughy is opaque and flakes easily when tested with a fork. Discard the lime. Top evenly with the pepper-and-onion sauce and serve.
Makes 4 servings.
calories 103, carbohydrates 4 g. cholesterol 24 mg, dietary fiber 1 g, fat 2 g, saturated fat 0 g, protein 18 g, sodium 324 mg
Points 2.