Orange Roughy with Warm Tomato Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Broiling the fish and tomatoes together creates a delicious flavor combination. It's equally delicious when the fish is broiled separately and the tomato mixture is chilled and served alongside the fish as a simple salad. Ingredients:
1/4 cup balsamic vinegar |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh basil |
2 teaspoons olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon crushed red pepper |
1/2 teaspoon minced garlic |
4 (6-ounce) orange roughy fillets |
1 (1-pint) package grape tomatoes, halved (about 1 3/4 cups) |
2 tablespoons chopped green onions |
1 tablespoon chopped fresh parsley |
cooking spray |
Directions:
1. Combine first 7 ingredients in a small bowl; stir with a whisk. Pour 1/2 of vinegar mixture into a large heavy-duty zip-top plastic bag; add fish. Seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
2. Combine tomato, green onions, and parsley in a large bowl. Stir remaining vinegar mixture into tomato mixture. Set aside.
3. Preheat broiler.
4. Remove fish from marinade; discard marinade. Place fish on a broiler pan coated with cooking spray. Using a slotted spoon, spoon tomato mixture evenly over fish, reserving vinegar mixture. Broil 10 minutes or until fish flakes easily when tested with a fork.
5. Place fillets on individual serving plates; spoon 1 tablespoon reserved vinegar mixture over each fillet.
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