Orange Roughly & Asparagus

Orange Roughly & Asparagus

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Orange Roughly & Asparagus

Serves: 8

Preparation Time: 25 minutes

Equipment: French chef knife, Cutting Board, 13-inch Chef Pan

  • 1 pound (460 g) fresh asparagus spears, cut into 1-inch (2.5 cm) pieces.
  • 1 2 ounce (60 g) jar pimientos, drained and diced
  • 2 tablespoons fresh squeezed lemon juice
  • ¼ teaspoon dried whole thyme (or fresh)
  • ¼ teaspoon garlic powder
  • 3 pounds (1.4 kg) orange roughy fillets
  • 2 tablespoons sliced almonds

In a mixing bowl, combine asparagus with pimiento, lemon juice, thyme, garlic powder and fresh grated pepper (optional). Set aside.

Arrange fillets in cool 13-inch (33 cm) Chef Pan, and spoon asparagus mixture over fillets. Cover (close vent) and cook over medium-heat 15-20 minutes, until fish flakes easily when tested with fork.

To Serve: Top with sliced almonds, and serve with yellow rice.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 149; Fat Grams 2; Carbohydrate Grams 2; Protein Grams 29; Cholesterol mg 35; Sodium mg 178.

THE POINT SYSTEM: Calorie Points 2; Protein Points 4; Fat Grams 2; Sodium Points 8; Fiber Points 1; Carbohydrate Points 0; Cholesterol Points 4.