Side Pannel
Poached Orange Roughy with Hot Tomato Orange
Poached Orange Roughy with Hot Tomato Orange
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Low Calorie, Low Fat
Ingredients List
- -JUDI M. PHELPS
- 1 1/2 lb Fresh tomatoes (about 3 med)
- 3 tb White onion; grated
- 1/8 ts Salt
- 1/4 c Orange marmalade
- 2 tb Brandy
- 2 ts Whole coriander; crushed
- 1/2 ts Ground cinnamon
- pn Cayenne
- 1 1/4 lb Orange roughy fillets
- Lemon wedges (1 per serving)
Directions
Cut the unpeeled tomatoes in half crosswise, squeeze out the seed pockets,
and cut out the stem ends. Dice the tomatoes and place in a saucepan with
the onion and salt. Cook over medium heat, 5 minutes, stirring
occasionally. Add the marmalade and brandy and continue to cook, 5
minutes, stirring frequently. Add the coriander, cinnamon, and cayenne and
cook 5 minutes longer, stirring frequently.
Meanwhile, rinse the fish. Place it in a skillet large enough to hold it
in a single layer and add enough water to just cover the fish. Remove the
fish and set aside. Bring the water to a boil over high heat, reduce heat
to medium, and add the fish in a single layer. Bring back to a simmer,
cover, and poach 3 to 5 minutes, depending on the thickness of the fish.
Fish is done when mostly opaque but still barely translucent at the very
center. Remove from the poaching liquid, draining off as much water as
possible. Place on a platter and drain again. Pour the hot tomato orange
marmalade over the fish, garnish with lemon wedges, and serve immediately.
Each serving provides: Calories 259, protein 22 g, carbohydrate 22 g,
sodium 182 mg, cholesterol 28 mg, fat 2 g, 10% calories from fat.
and cut out the stem ends. Dice the tomatoes and place in a saucepan with
the onion and salt. Cook over medium heat, 5 minutes, stirring
occasionally. Add the marmalade and brandy and continue to cook, 5
minutes, stirring frequently. Add the coriander, cinnamon, and cayenne and
cook 5 minutes longer, stirring frequently.
Meanwhile, rinse the fish. Place it in a skillet large enough to hold it
in a single layer and add enough water to just cover the fish. Remove the
fish and set aside. Bring the water to a boil over high heat, reduce heat
to medium, and add the fish in a single layer. Bring back to a simmer,
cover, and poach 3 to 5 minutes, depending on the thickness of the fish.
Fish is done when mostly opaque but still barely translucent at the very
center. Remove from the poaching liquid, draining off as much water as
possible. Place on a platter and drain again. Pour the hot tomato orange
marmalade over the fish, garnish with lemon wedges, and serve immediately.
Each serving provides: Calories 259, protein 22 g, carbohydrate 22 g,
sodium 182 mg, cholesterol 28 mg, fat 2 g, 10% calories from fat.
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