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ORANGE ROUGHY WITH CILANTRO PESTO

The Sonoma Diet
by Connie Guttersen

Prep: 20 Minutes
Broil: 4 To 6 Minutes Per 1/2-Inch Thickness
Makes: 4 Servings

Ingredients

• 1 to 1¼ pounds fresh or frozen orange roughy or cod fillets
• 1½ cups loosely packed fresh cilantro leaves
• 1 fresh jalapeno chile pepper, seeded and chopped*
• 1 clove garlic, halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
 

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Measure thickness of fish. Set fish aside.

2. For cilantro pesto, in a small food processor or blender combine cilantro, jalapeno pepper, garlic, 1 tablespoon of the oil, and the lime juice. Cover and process or blend with several on/off turns until almost smooth, stopping the machine and scraping side several times. Set aside.

3. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Brush with remaining 1 tablespoon oil. Sprinkle with kosher salt and pepper. Broil 4 inches from the heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. If fish is 1 inch or more thick, turn once halfway through broiling. Serve with cilantro pesto.
 

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


Nutrition Facts  per serving: 148 cal., 8 g total fat (1 g sat. fat), 22 mg chol., 233 mg sodium, 2 g carbo., 1 g fiber, 17 g pro.
 

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