A kiss of kiwi-basil-orange sauce and a crunch of sautéed walnuts top this easy-to-make skillet fish.
Orange Roughy with Kiwi and Walnuts
- Prep Time 10 min
- Total 20 min
- Servings 2
- Ingredients 11
Ingredients
- 1 tablespoon vegetable oil
- 2 orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
- 1 tablespoon butter or margarine
- 2 tablespoons coarsely chopped walnuts
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/3 cup Progresso™ chicken broth (from 32-ounce carton)
- 1/3 cup orange juice
- 1 1/2 teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
- 1 kiwifruit, peeled and sliced
- 2 cups hot cooked white or wild rice
Make With
Progresso Broth
Instructions
-
Step1Heat oil in 10-inch skillet over medium heat. Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.
-
Step2Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
-
Step3Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish. Sprinkle with walnuts. Serve over rice.
Nutrition
520
Calories
20 g
Total Fat
29 g
Protein
58 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 180
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Cholesterol
- 80 mg
- Sodium
- 600 mg
- Potassium
- 650 mg
- Total Carbohydrate
- 58 g
- Dietary Fiber
- 2 g
- Protein
- 29 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 42%
- 42%
- Calcium
- 6%
- 6%
- Iron
- 16%
- 16%
Exchanges:
3 Starch; 1 Fruit; 3 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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