Poached orange roughy with hot tomato orange
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Poached orange roughy with hot tomato orange
  Orange    Fish    Low Fat  
Last updated 10/4/2011 8:18:06 PM. Recipe ID 49209. Report a problem with this recipe.
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      Title: Poached orange roughy with hot tomato orange
 Categories: Fish, Low-fat, Low-cal
      Yield: 4 Servings
 
           -JUDI M. PHELPS
  1 1/2 lb Fresh tomatoes (about 3 med)
      3 tb White onion; grated
    1/8 ts Salt
    1/4 c  Orange marmalade
      2 tb Brandy
      2 ts Whole coriander; crushed
    1/2 ts Ground cinnamon
        pn Cayenne
  1 1/4 lb Orange roughy fillets
           Lemon wedges (1 per serving)
 
  Cut the unpeeled tomatoes in half crosswise, squeeze out the seed
  pockets, and cut out the stem ends.  Dice the tomatoes and place in a
  saucepan with the onion and salt. Cook over medium heat, 5 minutes,
  stirring occasionally.  Add the marmalade and brandy and continue to
  cook, 5 minutes, stirring frequently.  Add the coriander, cinnamon,
  and cayenne and cook 5 minutes longer, stirring frequently.
  
  Meanwhile, rinse the fish.  Place it in a skillet large enough to
  hold it in a single layer and add enough water to just cover the
  fish. Remove the fish and set aside. Bring the water to a boil over
  high heat, reduce heat to medium, and add the fish in a single layer.
  Bring back to a simmer, cover, and poach 3 to 5 minutes, depending on
  the thickness of the fish. Fish is done when mostly opaque but still
  barely translucent at the very center.  Remove from the poaching
  liquid, draining off as much water as possible.  Place on a platter
  and drain again. Pour the hot tomato orange marmalade over the fish,
  garnish with lemon wedges, and serve immediately.
  
  Each serving provides:   Calories 259, protein 22 g, carbohydrate 22
  g, sodium 182 mg, cholesterol 28 mg, fat 2 g, 10% calories from fat.
  




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Recipe ID 49209 (Apr 03, 2005)

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