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Spicy Baked Orange Roughy
Source: dLife

These fillets are a unique treat that any fish lover will be sure to enjoy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 256.5
Total Carbs 33.0 g
Dietary Fiber 3.1 g
Sugars 6.7 g
Total Fat 3.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.6 g
Potassium 354.2 mg
Protein 23.3 g
Sodium 226.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Other Carbs , 1 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 tsp  paprika
1 each  bay leaf
1 each  medium garlic cloves
1 each  medium apples
1 tsp  fresh ginger root
1 each  Onion, red, fresh, small, whole
1 tsp  olive oil
0 1/4 cup  Sauce, plum, ready to serve
0 1/4 tsp  Chinese 5-spice powder
0 1/4 oz  unsweetened apple juice frozen concentrate
0 1/2 tsp  liquid aminos seasoning
0 1/4 tsp  molasses
1.3333 cup  cooked long grain brown rice
  1. Preheat your oven to 400 degrees F and coat a baking dish with nonstick cooking spray. Rinse the orange roughy and pat dry between paper towels. Rub both sides of the fish with the paprika, and them set them in the prepared dish.
  2. Next, mix the bay leaf, garlic, apple, ginger, and onion in the oil and microwave on high for 3 minutes in a microwave safe bowl, or until the apple is tender and the onion is transparent. Stir, discard the bay leaf, and top the fillets with the apple mixture. Bake uncovered for 15 to 18 minute, or until the fish is opaque.
  3. While the fish is baking, add the plum sauce, 5-spice powder, apple juice concentrate, Liquid Aminos, and molasses to a microwave-safe bowl and microwave on high for 30 seconds. Stir, and add a little water if needed to thin mixture, then microwave another 15 seconds. Cover until ready to serve.
  4. To serve, equally divide the cooked rice among 4 serving place and top each with an equal amount of the baked fish mixture and plum sauce.

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