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Baked Orange Roughy with Citrus Salsa
Ingredients
-
4
5 ounces fresh or frozen orange roughy or other whitefish fillets, cut 1/2 to 3/4 inch thick
-
1/4
teaspoon salt
-
1/8
teaspoon black pepper
-
2
oranges, peeled and chopped
-
1
medium avocado, halved, pitted, peeled, and chopped
-
1/2
cup chopped, peeled jicama
-
1/2
of a small red onion, cut into thin wedges
-
1
tablespoon snipped fresh cilantro
-
1
tablespoon lime juice
-
1/2
of a small fresh jalapeno chile pepper, seeded and finely chopped*
-
1/8
teaspoon salt
-
Lime wedges (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the 1/4 teaspoon salt and the pepper. Arrange fish in a single layer in a greased baking dish. Bake in a 450 degree oven for 6 to 9 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, for salsa, stir together oranges, avocado, jicama, red onion, cilantro, lime juice, chile pepper, and the 1/8 teaspoon salt. Spoon salsa over fish. If desired, serve with lime wedges. Makes 4 servings.
From the Test Kitchen
- 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.
Nutrition Facts
(Baked Orange Roughy with Citrus Salsa)
- Servings Per Recipe 4,
- Calories 198,
- Protein (gm) 22,
- Carbohydrate (gm) 11,
- Fat, total (gm) 8,
- Cholesterol (mg) 28,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 312,
- Fruit () 1,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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