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Poached Orange Roughy with Lemon Sauce
Source: dLife

A delicate light and healthy white fish, seasoned with lemon, pepper and chives.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 235.6
Total Carbs 26.5 g
Dietary Fiber 3.8 g
Sugars 3.0 g
Total Fat 1.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.2 g
Potassium 266.3 mg
Protein 27.6 g
Sodium 368.5 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  orange roughy fillet
1 lb  Asparagus, fresh
14 1/2 floz  chicken broth, low sodium
2 tsp  fresh lemon peel
1 tsp  black pepper
1 each  medium yellow bell peppers
4 tsp  Cornstarch
2 tbsp  fresh chives
2 cup  Couscous, cooked
  1. Thaw fish if frozen, and rinse. Cut the fish into four serving size portions, and set aside.
  2. Snap off woody bases from asparagus, and discard. Cut the asparagus into two halves.
  3. In a large skillet combine the lemon peel, black pepper, and 1 cup of the broth. Bring the broth to a boil and reduce heat.
  4. Carefully add the asparagus and fish. Cover and cook over medium heat for 4 minutes, then add the yellow pepper.
  5. Cover and cook for two minutes more, until the fish flakes easily with a fork. Remove fish and vegetables using a slotted spatula.
  6. Reserve the liquid remaining in the skillet. Vegetables should be kept warm.
  7. Stir together cornstarch and the remaining broth. Stir the cornstarch mixture into the liquid in the skillet.
  8. Cook and stir the mixture until thick and bubbly. Cook stirring for two more minutes, adding in the chives.
  9. Arrange the fish and vegetables on the couscous or rice, and top with the sauce mixture.

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