Orange Roughy with Wild Rice and Mushrooms

Oxmoor House
4 servings.


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4 (4-ounce) orange roughy fillets
Olive-oil flavored vegetable cooking spray
1/2 cup lemon juice
2 tablespoons reduced-calorie margarine, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1 cup sliced fresh mushrooms
1 (2 3/4-ounce) package instant wild rice, uncooked
1 1/3 cups canned no-salt-added chicken broth


Prep: 12 Minutes
Cook: 15 Minutes

Place fish in a shallow baking dish coated with cooking spray. Combine lemon juice and next 4 ingredients in a small bowl; pour over fish. Bake fish, uncovered, at 350° for 15 to 17 minutes or until fish flakes easily when tested with a fork. Set aside, and keep warm.

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Add rice and broth. Bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rice is tender and liquid is absorbed. To serve, transfer fish to serving plates using a slotted spoon, and spoon 1/2 cup rice mixture over each fillet.

Created date

August 2009

Nutritional Information

Calories 258
Caloriesfromfat 18 %
Fat 5.1 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.9 g
Carbohydrate 23.5 g
Fiber 2 g
Cholesterol 22 mg
Iron 0.0 mg
Sodium 420 mg
Calcium 0.0 mg