Cook diced tomatillos, onion, and jalapeno peppers to make a sauce, then sautee basa fillets with onion and garlic. Simmer it all together for a few minutes with lime and cilantro, then serve over rice with a nice leafy green vegetable. Absolutely lovely, and incredibly low cal. NOTE: The orange roughy should actually be 17 oz of raw basa fillets! I just put this in to get the correct calorie count. Basa is a mild white fish. Use 17 oz of basa instead of 13 oz orange roughy!! (Although I'm sure the roughy would be fine too.)

Ingredients

13	oz orange roughy, raw
1	jalapeno pepper, diced
8	oz tomatillos, diced
110	g onion, diced
2/3	clove garlic
1	tsp canola oil
2	tbsp lime juice
1	tbsp cilantro, chopped

Directions

1. Sauce: Put diced tomatillos, diced jalapeno, 1/3 clove garlic (diced) and about half of the onion (diced) in a pot with a few inches of water. Salt to taste. Cook until most of the water boils away and it thickens.
   
   
2. Fish: Put 1 tsp of canola oil into a pan. Sautee the rest of the onion with another 1/3 clove of garlic (all diced). Add the fillets (I had 3) and sautee, 2 minutes per side or until cooked through.
   
   
3. Put 'em together: Add the tomatillo sauce to the fillets and turn down the heat to let it simmer. Add the lime juice and chopped cilantro. Simmer for a few minutes.
   
   
4. Finale: Serve over rice (I used 1/4 cup (dry) of a wild/brown mix for each fillet, cooked with a packet of chicken bouillon for flavour) and a bed of cooked greens (I used boiled kale with a pinch of salt). Rice and greens are not included in the nutritionals!!
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very low in sodium High in vitamin C