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Broiled Orange Roughy with Salsa Glaze
GLAZE:
1 tablespoon fresh lime juice
2 tablespoons spicy tomato salsa (can be store bought)
1/2 cup mayonnaise (low-fat if desired)
2 tablespoons plain nonfat yogurt
6 orange roughy fillets, 1/3 to 1/2 pound each
GARNISH:
2 tablespoons chopped parsley
Preheat the oven to broil. In a small bowl, combine the glaze ingredients and mix. Taste for seasoning.
Place the fillets on a broiler pan and spread half the glaze mixture on top. Broil the fish about 3 inches from the heat for 3 minutes or until nicely browned. Turn the fish over carefully, using a spatula, and spread with the remaining glaze mixture. Return to the broiler and broil about 3 minutes more until bubbly and well browned. Be careful not to let the fish burn. Using a large spatula, remove the fish from the broiler pan, taking care not to break the pieces. Place the fish on serving dishes. Garnish with parsley and serve immediately.
ADVANCE PREPARATION:
Can be prepared up to 1 day ahead through step 1, covered and refrigerated.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
