A citrus-studded parsley topping brings out the delicate flavor of the fish in this low-calorie dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.

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  • Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

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  • Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Makes 4 servings.

Nutrition Facts

187 calories; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 58 mg cholesterol; 315 mg sodium. 508 mg potassium; 4 g carbohydrates; 0 g fiber; 1 g sugar; 24 g protein; 437 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 3 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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