Vegetable-Steamed Orange Roughy

Steaming fish over a bed of vegetables keeps the fish tender, moist, and infused with flavor.


4 servings (serving size: 1 fillet and 1 cup vegetables)

Recipe from

Oxmoor House

Nutritional Information

Calories 161
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.7 g
Carbohydrate 11.9 g
Fiber 3.1 g
Cholesterol 23 mg
Iron 2.2 mg
Sodium 518 mg
Calcium 40 mg


1 tablespoon olive oil
1 cup green bell pepper strips (about 1 large)
1 cup red bell pepper strips (about 1 large)
1 cup chopped onion (about 1 large)
3 garlic cloves, minced
2 cups yellow squash, cut in half lengthwise and sliced (about 1 large)
1/3 cup water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme, divided
3/4 teaspoon salt, divided
1/4 teaspoon hot sauce
4 (6-ounce) orange roughy fillets
1/4 teaspoon black pepper


1. Heat olive oil in a 2-inch-deep, straight-sided nonstick skillet or Dutch oven over medium-high heat. Add bell pepper strips, onion, and garlic; sauté 2 minutes. Add squash; sauté 2 minutes.

2. Reduce heat to medium; add water, lemon juice, 2 teaspoons thyme, 1/2 teaspoon salt, and hot sauce. Arrange fillets in a single layer over vegetable mixture; sprinkle fillets with 1 teaspoon thyme, 1/4 teaspoon salt, and black pepper. Cover, reduce heat, and simmer 12 minutes or until fish flakes easily when tested with a fork.

carbo rating: 9