I wasn't much of a fish eater as a child. As an adult, I tried orange roughy and found that I liked it due to its mild flavor which allowed me to be creative with the seasonings. Since then, I've branched out and enjoy all sorts of seafood. Here's an easy recipe for a weeknight meal and it pairs well with our Creamy Macaroni and Cheese (or brown rice to keep it gluten-free) along with a side of steamed veggies or a garden salad.
4 (4- to 5-ounce) white fish fillets (I used frozen, wild-caught orange roughy*)
Non-stick cooking spray
1 teaspoon canola or light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
4 thin slices fresh lemon
*You could also sub halibut, tilapia, or catfish.
Yield: 4 servings
Serving Size: 1 fillet
Allergen Info: contains fish
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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