Lime Roasted Orange Roughy
2 teaspoons extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1/3 cup dry white wine
1/4 cup fat-free, reduced-sodium chicken broth
1 large lime, juice of
1 tablespoon water
1 tablespoon finely chopped fresh flat-leaf parsley
freshly ground pepper
1/8 teaspoon kosher salt, optional
1 pound orange roughy fillets
Refrigerated butter-flavored cooking spray
2 tablespoons slivered almonds, toasted
Preheat the oven to 450°F.
To make the sauce, heat the oil in a nonstick skillet over medium heat. Add the shallot and garlic and saute for about 3 minutes. Add the wine, broth, and lime juice. Bring to a boil and reduce by one-third. Add the parsley and set aside.
Combine the pepper, and salt, if using. Sprinkle over the fillets and shake off any excess. Coat the fish with cooking spray and place in a baking dish. Bake until the fish is opaque and flakes easily when tested with the tip of a knife, about 8 minutes, depending on thickness.
Reheat the sauce. Place the fish on plates and surround with a quarter of the sauce. Top with the almonds. Serve immediately.