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Onion Peppered Roughy Recipe
Onion Peppered Roughy Recipe photo by Taste of Home

Onion Peppered Roughy Recipe

Read Reviews (1)
4.5 1
Publisher Photo
My family is Polish and it's custom to serve "meatless" meal on Christmas Eve. So I Tried this fish a few years ago. My family loved it. It's easy to make and very elegant, too.-Elizabeth Harrer of Lockport, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 6 orange roughy or whitefish fillets (6 ounces each)
  • 2 tablespoons butter, melted, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup each julienned sweet red, yellow and green pepper
  • 1/2 cup thinly sliced onion
  • 3/4 cup reduced-fat sour cream
  • Paprika, optional

Nutritional Facts

1 serving equals 318 calories, 17 g fat (5 g saturated fat), 125 mg cholesterol, 235 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Directions

  1. Pat fish fillets dry with paper towels; place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle fish with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 10 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a skillet, saute sweet peppers and onion in remaining butter until almost tender. Dollop fish with sour cream; top with vegetable mixture. Bake 2-3 minutes longer or until heated through. Sprinkle with paprika if desired. Yield: 6 servings.
Originally published as Onion Peppered Roughy in Light & Tasty April/May 2004, p27

Nutritional Facts

1 serving equals 318 calories, 17 g fat (5 g saturated fat), 125 mg cholesterol, 235 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Onion Peppered Roughy(1)

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MY REVIEW
Reviewed Jan. 9, 2011

Made this dish back in 2004. Not a big fish person but this came out nice and flaky. Looking forward to making it again now that I found the recipe.

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