Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Roughy With Spicy Tomato Sauce
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- #99642
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 skinless, boneless orange roughy or tilapia fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 can (14.5 ounce size) diced tomatoes with green pepper and onion
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
directions
Sprinkle the orange roughy fillets with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until just opaque in the center, 2-3 minutes on each side. Transfer to a platter and keep warm.
Add the remaining 2 teaspoons oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with their juice, the parsley, capers, oregano, crushed red pepper, and the remaining salt and black pepper. Cook until the mixture starts to thicken, 3-4 minutes.
Return the fish to the skillet and cook just until heated through, about 1 minute longer.
added by
Linden
nutrition data
153 calories, 5 grams fat, 7 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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