Not usually fond of fish? This dish partners the well-liked orange roughy with Mexican flavors sure to please. From Prevention® Healthy Cooking.
Orange Roughy Vera Cruz
- Prep Time 15 min
- Total 40 min
- Servings 4
- Ingredients 9
Ingredients
- 4 orange roughy or red snapper fillets (5 oz each)
- 1 tablespoon lime juice
- 1 teaspoon dried oregano, crushed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 can (14.5 oz) fire roasted diced tomatoes with green chilies, undrained
- 12 pimiento-stuffed olives, coarsely chopped
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Heat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Place fillets in baking dish. Sprinkle with lime juice and oregano.
-
Step2In medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onion is soft. Add tomatoes, olives and parsley. Cook, stirring occasionally, 5 minutes or until slightly thickened. Spoon tomato mixture over fillets. Cover tightly with aluminum foil.
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Step3Bake 15 minutes or until fish flakes easily with fork.
Nutrition
220
Calories
7g
Total Fat
30g
Protein
9g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 610mg
- 25%
- Potassium
- 730mg
- 21%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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