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Peanut-Crusted Orange Roughy

By: Michelle Smith

"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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 fresh or frozen orange roughy fillets (6 ounces each), thawed
2 tablespoons reduced-fat mayonnaise
1/3 cup unsalted dry-roasted peanuts
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 or parsley
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. x 2-in. baking dish coated with nonstick cooking spray. Brush the top of each fillet with mayonnaise. Sprinkle with peanuts and pepper. Bake, uncovered, at 450 degrees F for 10-15 minutes or until fish flakes easily with a fork. meanwhile, combine the salsa ingredients in a bowl. Serve with the fish.

Footnotes

Nutritional Analysis: One serving (1 fillet with 1/3 cup salsa) equals 261 calories, 10 g fat (1 g saturated fat), 37 mg cholesterol, 244 mg sodium, 15 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch, 1 fat.