I use the microwave to cook this because it keeps the fish from drying out. It’s also a healthier alternative to frying the fillets.
—PAULA MARCHESI LENHARTSVILLE, PA
START TO FINISH: 15 MIN. • MAKES: 2 SERVINGS
2 orange roughy fillets (6 ounces each)
2 tablespoons minced chives
2 teaspoons minced fresh thyme
1 medium lime, thinly sliced
3 cups frozen Italian vegetables, thawed
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1. Place fish fillets in an 8-in. square microwave-safe dish. Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper.
2. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and the vegetables are heated through.
NOTE This recipe was tested in a 1,100-watt microwave.
PER SERVING 247 cal., 5 g fat (2 g sat. fat), 112 mg chol., 517 mg sodium, 16 g carb., 6 g fiber, 31 g pro. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.