So easy -- both in terms of cooking and clean-up -- and so delicious you'll forget it's good for you.
Ingredients:
4 orange roughy filets
1/4 cup pickled jalapenos, minced
1/4 cup fresh cilantro, chopped finely
1/4 cup bell pepper, minced
4 Tablespoons unsalted butter
Salt & pepper to taste
1 lemon - cut into 8 thin slices
1 lime - cut into 8 thin slices
salsa
Preparation:
- Preheat oven to 400.
- In a bowl, combine jalapenos, cilantro and bell pepper.
- Tear off four squares of foil - about three times larger than the fish filet - and lay on the countertop. Place a piece of fish in the center of each foil piece, and salt and pepper the fish.
- Spread a quarter of the jalapeno mixture over each filet. Lay two pieces of lemon and two pieces of lime onto each filet. Then cut each tablespoon of butter into four pieces and lay on top of the fruit slices.
- Wrap the foil around each filet, sealing the edges. You want the packet to be loose enough for the steam to cook the fish, but not so loose it leaks.
- Place the four packets on a cookie sheet or baking pan.
Cook & Serve
Bake for 15 minutes. Careful of the steam when you open the foil packets! Remove the lemon and lime slices before serving. Serve with salsa. I'd also recommend a good, spicy rice for a side dish -- I did a dirty rice with extra diced bell peppers.
A Little Backstory:
My triglycerides are high. Basically, that's a medical lab test to reinforce what we all already know: Eat less red meat, and consume more fish. I've never been a super fan of a fish filet (unless it's breaded, fried and slathered in tartar sauce on a bun) -- it always seems dry and boring. But the trick, of course, is to find recipes that bring out the moist, savory and flavorful (and a kick of peppers and salsa never hurts).
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