Recipe of the Month
June 2006
Orange Roughy Hawaiian
NOTE: THIS IS NOT MY RECIPE - IT BELONGS TO REYNOLDS - BUT MY HUSBAND JUST LOVES IT AND WANTS EVERYONE TO HAVE A CHANCE TO TASTE IT! - IT IS ALSO VERY EASY TO PREPARE.
1 ReynoldsŪ Hot BagsŪ Foil Bag, large size
2 pounds orange roughy fillets, cut in serving size pieces
3 tablespoons soy sauce
1 tablespoon packed brown sugar
2 teaspoons grated fresh ginger
1 can (15 oz.) pineapple slices, drained
6 green onions, sliced
1 medium red bell pepper, sliced in thin rings
PREHEAT grill to medium-high or oven to 450°F.
OPEN foil bag. Spray inside of foil bag with nonstick cooking spray. Arrange fish fillets in foil bag in an even layer. Combine soy sauce, brown sugar and ginger. Spoon soy sauce mixture over fish. Top fillets with pineapple slices, onions and pepper rings.
TO SEAL, double fold open end of foil bag. Place foil bag in a 1- inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 10 to 12 minutes in covered grill OR BAKE 20 to 25 minutes in supporting pan in oven.
USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.
Number of Servings: 5-6
| Nutrition Information: | |
| calories | 213 |
| grams fat | 2 |
| milligrams cholesterol | 36 |
| milligrams sodium | 646 |
| grams carbohydrates | 17 |
| grams protein | 28 |
P.S. Amelia's now has fresh ginger in their vegetable aisle that comes in tubes and is VERY easy to use.
Chef - Patricia Carey
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