Orange Roughy with Warm Tomato Salad

Broiling the fish and tomatoes together creates a delicious flavor combination. It's equally delicious when the fish is broiled separately and the tomato mixture is chilled and served alongside the fish as a simple salad.


4 servings (serving size: 1 fillet and 1/2 cup tomato salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Marinate: 30 Minutes

Nutritional Information

Calories 168
Fat 3.9 g
Satfat 0.4 g
Protein 26.1 g
Carbohydrate 6.6 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 189 mg
Caloriesfromfat 21 %
Fiber 1.1 g
Calcium 64 mg


1/4 cup balsamic vinegar
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh basil
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper
1/2 teaspoon minced garlic
4 (6-ounce) orange roughy fillets
1 (1-pint) package grape tomatoes, halved (about 1 3/4 cups)
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
Cooking spray


Combine first 7 ingredients in a small bowl; stir with a whisk. Pour 1/2 of vinegar mixture into a large heavy-duty zip-top plastic bag; add fish. Seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.

Combine tomato, green onions, and parsley in a large bowl. Stir remaining vinegar mixture into tomato mixture. Set aside.

Preheat broiler.

Remove fish from marinade; discard marinade. Place fish on a broiler pan coated with cooking spray. Using a slotted spoon, spoon tomato mixture evenly over fish, reserving vinegar mixture. Broil 10 minutes or until fish flakes easily when tested with a fork.

Place fillets on individual serving plates; spoon 1 tablespoon reserved vinegar mixture over each fillet.