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Keir's Orange Roughy Fillet and Baked Garlic Asparagus


A mild sauce over broiled orange Roughy fish with baked garlic asparagus













Trans-fat Free


2 whole limes
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
2 medium orange roughy fillets
1 bunch asparagus
½ cup butter
or vegan butter subsitute
2 teaspoons garlic salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 60080% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 1845mg 77%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 35% Vitamin C 20%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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