Orange Roughy with Kiwi and Walnuts

  • Prep 10 min
  • Total 20 min
  • Servings 2

Ingredients

1
tablespoon vegetable oil
2
orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
1
tablespoon butter or margarine
2
tablespoons coarsely chopped walnuts
1 1/2
teaspoons cornstarch
1/4
teaspoon salt
1/3
cup Progresso™ chicken broth (from 32-ounce carton)
1/3
cup orange juice
1 1/2
teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
kiwifruit, peeled and sliced
2
cups hot cooked white or wild rice

Steps

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  • 1
    Heat oil in 10-inch skillet over medium heat. Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.
  • 2
    Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
  • 3
    Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish. Sprinkle with walnuts. Serve over rice.

Notes









Tips

Expert Tips

  • Cook white or wild rice the night before you plan to serve it, and refrigerate it in a microwavable casserole. Reheat rice in the microwave just before serving.
  • If orange roughy is not available at your supermarket, substitute perch, cod or haddock.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
180
% Daily Value
Total Fat
20 g
Saturated Fat
6 g
Cholesterol
80 mg
Sodium
600 mg
Potassium
650 mg
Total Carbohydrate
58 g
Dietary Fiber
2 g
Protein
29 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
42%
42%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
3 Starch; 1 Fruit; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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