Peanut-Crusted Orange Roughy Recipe

Peanut-Crusted Orange Roughy Recipe
Peanut-Crusted Orange Roughy Recipe photo by Taste of Home
Publisher Photo

Peanut-Crusted Orange Roughy Recipe

Be the first to add a review
Publisher Photo
Michelle Smith relies on this nutty treatment when she's having fish for dinner at her home in Skyesville, Maryland, Even kids are likely to go for the flavorful fillets crowned with a golden topping of roasted peanuts. Colorful corn salsa makes a zippy accompaniment.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 orange roughy fillets (6 ounces each)
  • 2 tablespoons reduced-fat mayonnaise
  • 1/3 cup unsalted dry roasted peanuts, finely chopped
  • 1/8 teaspoon pepper
  • CORN SALSA:
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

Arrange fish fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Brush the top of each fillet with mayonnaise. Sprinkle with peanuts and pepper. Bake, uncovered, at 450° for 10-15 minutes or until fish flakes easily with a fork. meanwhile, combine the salsa ingredients in a bowl. Serve with the fish. Yield: 4 servings.
Originally published as Peanut-Crusted Orange Roughy in Light & Tasty June/July 2003, p58

Nutritional Facts

1 each: 261 calories, 10g fat (1g saturated fat), 37mg cholesterol, 244mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

  • 4 orange roughy fillets (6 ounces each)
  • 2 tablespoons reduced-fat mayonnaise
  • 1/3 cup unsalted dry roasted peanuts, finely chopped
  • 1/8 teaspoon pepper
  • CORN SALSA:
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  1. Arrange fish fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Brush the top of each fillet with mayonnaise. Sprinkle with peanuts and pepper. Bake, uncovered, at 450° for 10-15 minutes or until fish flakes easily with a fork. meanwhile, combine the salsa ingredients in a bowl. Serve with the fish. Yield: 4 servings.
Originally published as Peanut-Crusted Orange Roughy in Light & Tasty June/July 2003, p58

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut-Crusted Orange Roughy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review