It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lime-Roasted Orange Roughy Almandine
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- #73013
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 teaspoons extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1/3 cup dry white wine
1/4 cup fat-free, reduced-sodium chicken broth
1 large lime, juiced
1 teaspoon cornstarch, DISSOLVED IN
1 tablespoon water
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unbleached all-purpose flour
freshly ground black pepper
1/8 teaspoon kosher salt, optional
1 pound orange roughy fillets
refrigerated butter-flavored cooking spray
2 tablespoons slivered almonds, toasted
directions
Preheat the oven to 450 degrees F.
To make the sauce, heat the oil in a nonstick skillet over medium heat. Add the shallot and garlic and saute for about 3 minutes.
Add the wine, broth, and lime juice. Bring to a boil and reduce by one-third. Stir in the cornstarch and simmer until the sauce thickens. Add the parsley and set aside.
Combine the flour, pepper, and salt, if using. Sprinkle over the fillets and shake off any excess. Coat the fish with cooking spray and place in a baking dish. Bake until the fish is opaque and flakes easily when tested with the tip of a knife, about 8 minutes, depending on thickness.
Reheat the sauce. Place the fish on plates and surround with a quarter of the sauce. Top with the almonds. Serve immediately.
added by
bethfoodie
nutrition data
157 calories, 5 grams fat, 6 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 23, 2008
This recipe doesn't make a lot of sauce, just enough to garnish the fish. The sauce is really good so if you are looking for a "saucier" recipe, try doubling the sauce ingredients. Our fillets took longer to cook than 8 minutes (about 13-14 minutes total) so make sure to test for doneness as your actually cooking time may vary depending on the thickness of the fish.