We needed a quick meal tonight before my husband ran out the door at 6:30, so fish was the obvious choice. We enjoy orange roughy for it’s mild flavor and the opportunity to dress it up with fruit.
We juiced an orange and a lemon and mixed it with a tablespoon of EVOO, and set the fish in a skillet with the liquid, on medium heat.
While that cooked, we quickly sautéed some broccolini in 1 tsp olive oil, lid on, to steam and sauté.
While that was cooking, we made a salsa of salt-free black beans, chopped mango, coarsely chopped red onion, 2 Tbsp. white balsamic vinegar, 1 tsp olive oil, and 2 Tbsp minced fresh mint leaves.
Gave that a stir, flipped the fish to the other side, and in a few minutes, dinner was on the table! 15 minutes from start to plate!
Orange Roughy with Tropical Salsa
- 1 lb Orange Roughy fillets
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- 2 tsp olive oil, divided
- ¼ cup cubed, fresh pineapple
- ¼ cup cubed mango
- ¼ medium red onion
- ¼ cup no-sodium black beans, rinsed well
- 1 large jalapeño pepper, seeds and membrane removed
- 2 Tbsp white vinegar
- 2 Tbsp spearmint leaves, rough chopped
- Create marinade: Mix thoroughly: lemon, orange, lime juices and 1 tsp oil.
- Marinate fish for 20-30 minutes.
- Create salsa: Chop mango, pineapple, onion and mint. Place in a bowl, add vinegar and remaining teaspoon oil.
- Place fish in a large skillet with the marinade. Sauté fish for 4-5 minutes on medium heat. Flip fish, and cook for another 4 minutes or until fish flakes easily with a fork.
- Plate fish with tropical salsa and serve immediately.