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Recipe: Orange Roughy & Veggies

Orange Roughy & Veggies (serves 1)

Ingredients

1 6 – 8 oz filet of orange roughy fish 1 tsp of salt
1 tsp of pepper
1 tsp of garlic powder
1⁄2 cup romaine lettuce
3 – 4 cherry tomatoes
1⁄4 cup of cucumber
1/3 of a stock of celery
1⁄2 cup of fresh cauliflower 1⁄2 cup of fresh broccoli
2 tbsp of extra virgin olive oil
3 – 4 squirts of “I Can’t Believe It’s Not Butter” 1 tsp of balsamic vinegar

Directions

Lightly add salt, pepper, and garlic powder to the dried orange roughy filet. Place 1 tbsp of extra virgin olive oil in a skillet on medium high heat. When smoke starts to rise off the skillet add the orange roughy to the skillet. Sauté the orange roughy for 3 – 5 minutes on each side until the meat no longer translucent and lightly brown.

Place the vegetables in a steamer and cook for 7 – 10 minutes until tender. Place the veggies on a plate and spray lightly (3 – 4 squirts) with “I Can’t Believe It’s Not Butter” and lightly salt. Create a salad with the lettuce, quartered slices of the cucumber, tomatoes sliced in half and chopped celery. Dress with 1 tbsp of extra virgin olive oil and 1 tsp of balsamic vinegar or a no fat/no calorie salad dressing. Place the orange roughy filet on a plate.

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