Keir's Orange Roughy Fillet & Baked Garlic Asparagus
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | whole |
limes
sqeezed |
* |
1 ⅓ | cups |
salsa
fresh pico de gallo style |
|
3 | tablespoons |
mayonnaise
any version (eggless, vegan, canola ok) |
|
2 | tablespoon |
soy sauce, tamari
|
|
4 | tablespoons |
orange juice
fresh or *naked juice |
|
2 | tablespoons |
red wine
i used 2$ charles shaw shiraz |
|
1 | pinch |
black pepper
ground |
* |
2 | medium |
orange roughy fillets
thawed |
* |
1 | bunch |
asparagus
rinsed |
* |
½ | cup |
butter
or vegan butter subsitute |
|
2 | teaspoons |
garlic salt
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | whole |
limes
sqeezed |
* |
315 | ml |
salsa
fresh pico de gallo style |
|
45 | ml |
mayonnaise
any version (eggless, vegan, canola ok) |
|
3E+1 | ml |
soy sauce, tamari
|
|
6E+1 | ml |
orange juice
fresh or *naked juice |
|
3E+1 | ml |
red wine
i used 2$ charles shaw shiraz |
|
1 | pinch |
black pepper
ground |
* |
2 | medium |
orange roughy fillets
thawed |
* |
1 | bunch |
asparagus
rinsed |
* |
118 | ml |
butter
or vegan butter subsitute |
|
1E+1 | ml |
garlic salt
|
Directions
Preheat broiler. Mix first 6 ingredients plus one of the two teaspoons of garlic salt in a medium bowl. Pour half the mixture over the fillets, leave some of the salsa chunks on top of the fillet. broil for 6 minutes. (continued)
Mix butter or substitute with remaining garlic salt in a shallow dish. Marinate asparagus spears for a minute and place on a baking sheet. Pour remaining butter mixture over spears. Put in oven; the heat from the broiler below will cook them.
Flip fillets over and pour the remaining mixture over them, again leave the chunks on top. Return to fillets broiler until lightly browning on edges and flaking apart easily when fork tested.
Asparagus and Fillets should be done at the same time. I added brown rice to my dish to make it complete!
Enjoy!! and please RATE my Recipe.