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Orange Roughy with Warm Tomato Salad

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.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 fillet and 1/2 cup tomato salad)
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Marinate: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 3.9g
  • Saturated fat: 0.4g
  • Protein: 26.1g
  • Carbohydrate: 6.6g
  • Cholesterol: 34mg
  • Iron: 0.9mg
  • Sodium: 189mg
  • Calories from fat: 21%
  • Fiber: 1.1g
  • Calcium: 64mg