Sesame Ginger Orange Roughy


3.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 7.9 g
  • Cholesterol: 29.5 mg
  • Sodium: 3,746.4 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 25.5 g

View full nutritional breakdown of Sesame Ginger Orange Roughy calories by ingredient


Introduction

Excellent for low carb lifestyles. Excellent for low carb lifestyles.
Number of Servings: 4

Ingredients

    4 Orange Roughy Filets
    1 cup Soy Sauce
    2 tbsp Sesame Oil
    1 tsp Rice Wine Vinegar
    3 tbsp Scallion, chopped
    2 tsp grated fresh Ginger
    1 - 2 cloves of Garlic, ground or minced
    1 packet of Splenda

Directions

1.) Preheat oven to 375 degrees

2.) Combine soy sauce, sesame oil, vinegar, scallions, ginger and garlic.

3.) Arrange fish on a baking sheet and pour marinade over filets, making sure to keep pieces of the scallion, ginger and garlic on the fish.

4.) Cook for 18 - 20 minutes, or until fish is flaky and tender.

5.) Serve with steamed brown rice or stir-fried cabbage.

Number of Servings: 4

Recipe submitted by SparkPeople user NORJUNMA1.

Member Ratings For This Recipe


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    Very Good
    1 of 1 people found this review helpful
    Very good! Next time I think I will halve the amount of marinade - makes way more than necessary (for me, anyway). - 3/3/10


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    1 of 2 people found this review helpful
    3,700 mg of sodium???? Per serving??? - 9/7/08


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    thanks - 5/13/21


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    Great idea will use coconut aminos, with the other spices & some chili flakes - 8/10/18


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    Incredible!
    This was delicious and very quick to prepare. Thanks! - 4/15/11


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    Bad
    3,700 mg. of sodium per serving!! - 8/21/10


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    Very Good
    This was easy, fast and tasty. I will be using this during Lent, for sure. - 1/3/09


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    Incredible!
    My family loved this. They don't typically eat baked fish but the flavor was outstanding! - 8/22/08


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    Very Good
    This was delicious; a new way to fix fish. I used less soy sauce and more ginger and whipped the sauce ingredients in the blender. - 2/11/08