Orange Roughy á la Asparagus
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version)
11
Inch / 28 Centimeter Skillet and Cover
Ingredients:
- 1 pound fresh asparagus spears
- One 2 ounce jar pimentos, diced and drained
- 2 tablespoons lemon juice
- 1 teaspoon dried whole thyme
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ pounds orange roughy fillets
- 2 tablespoons almonds, sliced
Preparation:
- Cut asparagus into 1 inch pieces. In a bowl combine all
of the above ingredients except the fillets and almonds. Set
aside.
- Arrange fillets in a single layer in the skillet. Spoon
asparagus mixture over fillets. Cover and cook over medium heat
until cover is warm to the touch, and spins easily. Reduce heat
to medium-low. Cook 5 minutes more or until fish flakes easily
with a fork.
- Top with sliced almonds.
Serving
Size: 4
Nutrition
Analysis:
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
215 |
Bread/Starch |
-- |
| Protein |
36
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
8
g |
Very
Lean Meat/Protein |
4 |
| Dietary
Fiber |
3 g |
Lean
Meat |
<
1 |
| Sugar |
3
g |
Fruit |
-- |
| Fat |
4
g |
Vegetables |
1 |
| %
Calories from Fat |
16% |
Milk
- Skim |
-- |
|
|
Fat |
< 1 |
|
|
 |
