Orange Roughy in Scallion and Ginger Sauce with Roasted Asparagus

Another one of my resolutions this year is to eat more fish. Fish is in my cauliflower category - not a big fan unless it is covered up with lots of creamy, rich goodness to almost disguise what I am eating! As with cauliflower, I try out new recipes every now and then to see if I can find some new ways to like fish. This recipe I would consider a success because I would make, and eat, this again. We just place on a bed of brown rice with some of the sauce and served with roasted asparagus.

Orange Roughy in Scallion and Ginger Sauce

From: The South Beach Diet by Arthur Agatston, M.D.

Serves 2

Ingredients:

1/3 cup dry sherry or vermouth

3 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

1/4 cup finely chopped green onion

1 teaspoon freshly grated ginger (I was out of fresh, so I used 1/4 teaspoon dried, ground)

2 orange roughy fillets (1 pound)

Directions:

Preheat oven to 400 degrees. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place the fish fillets in an oven proof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes, or until the fish flakes easily.

You can substitute cod, sole, or flounder for the orange roughy.

242 calories

Roasted Asparagus

Preheat the oven to 400 degrees. Cut off the bottom, rough sections of the asparagus (usually you can use the bottom rubber band as a guideline for the cuts) and place the tops on a cookie sheet. Drizzle a little olive oil and shake some salt and pepper on top of the asparagus. Roll asparagus around to evenly coat the stems. Cook for 10 minutes.

For a little more flavor, once you take the asparagus out of the oven, drizzle with a LITTLE soy sauce and balsamic vinegar and roll around to coat. This is really good!