20g CARB
Serves 6
Hands On 25 min.
Total 40 min.
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For relish, juice one of the oranges. Peel and section the remaining two oranges. In a medium bowl combine orange sections, orange juice, and the next four ingredients (through cilantro).
2. Sprinkle fish with salt and pepper. On waxed paper or in a shallow dish stir together flour and cardamom. Dip fish in flour mixture, turning to coat.
3. Preheat oven to 300°F. In a 12-inch nonstick skillet melt 2 Tbsp. of the butter over medium-high. Add half of the fish; cook 6 to 8 minutes or until fish is golden and flakes easily, turning once. Keep warm in oven while cooking remaining fish in remaining 2 Tbsp. butter. Serve with relish and sprinkle with chives.
Tip You can use freshly roasted or jarred roasted red sweet peppers in this recipe. Leftovers don’t keep long in the refrigerator, so freeze them or use in salads, sandwiches, omelets, or soups.
PER SERVING (1 fillet + ⅓ cup relish each) cal 343, fat 12 g (6 g sat. fat), chol 97 mg, sodium 365 mg, carb 20 g (2 g fiber, 12 g sugars), pro 37 g