Orange Roughy with Wild Rice and Mushrooms |
|
 |
Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
Ingredients:
4 (4-ounce) orange roughy fillets |
olive-oil flavored vegetable cooking spray |
1/2 cup lemon juice |
2 tablespoons reduced-calorie margarine, melted |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1 cup sliced fresh mushrooms |
1 (2 3/4-ounce) package instant wild rice, uncooked |
1 1/3 cups canned no-salt-added chicken broth |
Directions:
1. Place fish in a shallow baking dish coated with cooking spray. Combine lemon juice and next 4 ingredients in a small bowl; pour over fish. Bake fish, uncovered, at 350° for 15 to 17 minutes or until fish flakes easily when tested with a fork. Set aside, and keep warm.
2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Add rice and broth. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rice is tender and liquid is absorbed. To serve, transfer fish to serving plates using a slotted spoon, and spoon 1/2 cup rice mixture over each fillet.
|
|