A hearty fish supper that can be prepared
in under half an hour.
Orange
Roughy Skillet
4 medium potatoes, cooked
and sliced
1 (10-ounce) can condensed reduced-fat cream of mushroom soup
1 1/2 cups lowfat milk
1 tablespoon Worcestershire sauce
1/2 cup frozen peas
1 tablespoon butter
2 tablespoons minced onion
6 (4-ounce) orange roughy fillets
- Combine potatoes, soup,
milk, Worcestershire sauce and peas in a large bowl; set aside.
- Melt butter in a large
skillet over medium heat. Add onion and sauté for 1 minute.
- Add fish and cook for
2 more minutes.
- Turn fish and add potato
mixture to pan. Cover and simmer over low heat for 8 minutes,
or until thoroughly cooked.
Makes 6 servings.
Nutritional analysis per
(6 oz. serving) Calories: 296 Protein: 27 g Carbohydrates: 28
g Fat: 8 g Cholesterol: 71 mg Sodium: 591 mg
Recipe provided courtesy
of National Fisheries
Institute.
