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Orange Roughy With Nutty Crust and Corn Salsa
4 fresh or frozen orange roughy fillets, 6 ounces, thawed
2 tablespoons reduced-fat mayonnaise
1/3 cup unsalted dry roasted peanuts, finely chopped
1/8 teaspoon pepper
Corn Salsa:
1 cup fresh or frozen corn, thawed
1/2 cup chopped green pepper
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro or parsley
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Arrange fish fillets in a 13 x 9 x 2 inch baking dish coated with cooking spray. Brush the top of each fillet with mayonnaise.
Sprinkle with peanuts and pepper. Bake, uncovered, at 450 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, combine the salsa ingredients in a bowl. Serve with the fish.
Yields 4 servings.
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Orange Roughy With Nutty Crust and Corn Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Orange Roughy With Nutty Crust and Corn Salsa
4 fresh or frozen orange roughy fillets, 6 ounces, thawed
2 tablespoons reduced-fat mayonnaise
1/3 cup unsalted dry roasted peanuts, finely chopped
1/8 teaspoon pepper
Corn Salsa:
1 cup fresh or frozen corn, thawed
1/2 cup chopped green pepper
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro or parsley
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Arrange fish fillets in a 13 x 9 x 2 inch baking dish coated with cooking spray. Brush the top of each fillet with mayonnaise.
Sprinkle with peanuts and pepper. Bake, uncovered, at 450 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
Meanwhile, combine the salsa ingredients in a bowl. Serve with the fish.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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