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Pineapple-Glazed Orange Roughy (broil) -- e-w

Source of Recipe

BH&G New Dieter’s Cookbook 2003
Pineapple-Glazed Orange Roughy (broil) -- e-w
Serves: 4

1 lb. fresh or frozen orange roughy fillets

3 T. pineapple preserves
2 T. rice vinegar
2 tsp. snipped fresh thyme
1/8 tsp. crushed red pepper
1 clove garlic, minced

1/4 tsp. black pepper
1/8 tsp. salt

Optional: Fresh thyme sprigs
Optional: Fresh pineapple wedges

Thaw fish, if frozen. Preheat broiler. In a small bowl, stir together the next 5 ingredients; set aside.

Rinse fish and pat dry. Cut into 4 serving-sized portions. Sprinkle fish with black pepper and salt. Place fish on the greased unheated rack of a broiler pan. Measure thickness of the fish. Broil fish 4-inches from the heat until fish flakes easily with a fork, brushing occasionally with the preserves mixture.

(Allow 4 to 6 minutes per 1/2-in. thickness of fish; if fillets are 1-inch thick, turn once halfway through broiling.) If desired, garnish with thyme sprigs and pineapple wedges.

One fillet equals: 125 calories…1 gm fat (0 saturated)…22 mg cholesterol…150 mg sodium…11 gm carbohydrate…0 gm fiber…17 gm protein +++EXC: 1/2 fruit…2-1/2 meat +++WWP: 3