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Title: Orange Roughy
Categories: Fish Diet Entree Lowfat
Yield: 4 Servings
| 1 | md | Tomato |
| 2 | tb | Ripe olives, sliced |
| 1 | tb | Italian parsley, chopped |
| 1 | tb | Red wine vinegar |
| 1 | lb | Orange roughy fillets |
| 1/4 | c | Dijon mustard, divided(3 TBS) |
| 1 | cn | Chicken broth (or 2 cups) |
| 1 | Clove garlic, chopped | |
| 1 | c | Uncooked rice |
| 1 | 10 oz. pkg chopped spinach |
Combine first 4 ingredients; stir and set aside. Pat fillets dry and rub with mustard. Combine broth with 3 TBS mustard and garlic in large skillet.Bring to boil and add rice. Cover and reduce heat; simmer for 10 minutes. Stir in spinach. Arrange fillets on top. Cover and simmer for 8 minutes or until liquid is absorbed. Spoon tomatoes over top and serve.
370 calories per serving. Fat 3.93
NOTES : Any firm white fish can be substituted.
Recipe by: National Fisheries Institute By Judith Sobel
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