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Orange Roughy with Wild Rice and Mushrooms

Prep time 12 mins
Cook time 15 mins
Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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