Orange Roughy in White Wine with Veggies

Orange Roughy in White Wine with Veggies
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 377.2
  • Total Fat: 14.9 g
  • Cholesterol: 29.5 mg
  • Sodium: 264.7 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 26.8 g

View full nutritional breakdown of Orange Roughy in White Wine with Veggies calories by ingredient
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Introduction

Simple and healthy fish with the addition of sweet peppers and spinach. Capers in the pan sauce add a briny flavor for balance. Simple and healthy fish with the addition of sweet peppers and spinach. Capers in the pan sauce add a briny flavor for balance.
Number of Servings: 2

Ingredients

    For fish:
    2 tbsp. Whole Wheat Flour
    1 tbsp Lemon zest
    pinch cayenne
    8 oz. Orange Roughy (use any white fish), 2 filets
    1 tbsp. Olive Oil
    Mrs. Dash Garlic & Herb (or other) Seasoning Blend


    For veggies:
    1 tbsp. Olive Oil
    1 small Bell Pepper, any color you like, sliced thin
    1 Shallot, minced
    2 cups fresh baby spinach
    pinch of salt

    For pan sauce:
    2 oz. White Wine (cooking wine is fine)
    Lemon Juice from one lemon, seeds removed
    1 tbsp jarred capers, (minced or whole)
    black pepper to taste

    1 cup cooked grain (rice, cous cous, quinoa, polenta)

Tips

*Nutritional calculations include 1/2 cup prepared cous cous per serving.


Directions

In a shallow bowl or gallon zipper baggie, combine flour, lemon zest and cayenne. Be sure fish filets are free from bones, and dry on the surface (pat with paper towel.) Dredge fish in flour mixture, just to get them dusted lightly.

Heat skillet on high with 1 tbsp. olive oil. When oil is hot, place fish in skillet. Sprinkle up side of fish with Mrs, Dash. After a minute or two, flip fish and sear for another minute. Lower heat and continue to cook about 4-5 minutes, until cooked through, turning once half way through. Remove from skillet, set aside and keep warm.

Return skillet to burner on high heat. Add 1 tbsp. olive oil. When oil is hot, add sliced bell pepper and shallot. Stir often to keep from burning for 2-3 minutes. Lower heat, add spinach, tossing lightly to combine. Sprinkle with salt. Cook for 1 more minute. Remove veggies from skillet and set aside.

Turn heat back to high, add wine and allow to bubble and deglaze pan, about a minute. Lower heat, add lemon juice and capers. Cook and stir about 2-3 minutes until reduced. Add fresh ground black pepper to taste. This makes a pan sauce, just enough to drizzle over your filets for added flavor.

Assemble each dish by placing 1/2 the veggies over 1/2 a cup of cooked rice, quinoa cous cous, or polenta. Place one fish filet on top and drizzle pan sauce around the plate or over the fish.


Serving Size: 2 dinner sized servings

TAGS:  Fish | Dessert | Fish Dessert |

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