Sweet-and-Sour Orange Roughy

Oxmoor House
4 servings.


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Vegetable cooking spray
1 teaspoon peanut oil
2/3 cup thinly sliced green onions (about 5)
1/3 cup preshredded carrot
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon low-sodium soy sauce
4 (4-ounce) orange roughy fillets
1/4 cup unsweetened orange juice
1 teaspoon cornstarch


Prep: 12 Minutes
Cook: 15 Minutes

Coat a large nonstick skillet with cooking spray, add oil and place over medium-high heat until hot. Add green onions and carrot; cook 3 minutes or until vegetables are tender, stirring often.

Combine vinegar, sugar, and soy sauce in a small bowl, stirring until sugar dissolves. Add to carrot mixture; bring just to a boil. Add fish; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish to a serving platter; set aside and keep warm.

Combine orange juice and cornstarch in a small bowl, stirring until smooth. Add to liquid in skillet. Bring to a boil, and cook, stirring constantly, 2 minutes or until sauce is slightly thickened. Spoon sweet-and-sour sauce evenly over fish.

Created date

August 2009

Nutritional Information

Calories 221
Caloriesfromfat 33 %
Fat 8 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.1 g
Carbohydrate 14.5 g
Fiber 0.7 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 161 mg
Calcium 0.0 mg