Steamed Orange Roughy with Herbs
Serve with low fat slaw.

Servings: 4

• 1/2 cup fresh Italian parsley sprigs
• 1/2 cup fresh chive sprigs
• 1/2 cup fresh thyme sprigs
• 1/2 cup fresh rosemary sprigs
• 4 - 6 ounces orange roughy fillets
• Lemon wedges (optional)

Place a steamer basket over boiling water in Dutch oven. Place half of each herb in basket. Arrange fish over herbs in basket; top with remaining herbs.

Cover and steam 7 minutes or until fish flakes easily when tested with a fork. Remove and discard herbs.

Carefully transfer fish to a serving plate, and garnish with lemon wedges, if desired.

Per Serving: 124 Calories; 1g Fat (9.7% calories from fat); trace Saturated Fat; 25g Protein; 1g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable

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