BROILED ORANGE ROUGHY

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2          orange roughy fillets (approx. one pound)
6          medium tomatoes
1          medium red onion chopped
2          cucumbers, peeled and chopped
1          teaspoon salt
2          tablespoons fresh chopped tarragon
1          teaspoon sugar
1/4       cup red wine vinegar
1/2       tablespoon olive oil
1/2       teaspoon ground pepper
2          medium carrots, diced
1/4       cup frozen green peas

Remove the core and seeds from the tomatoes and chop coarsely. Combine with the onion, cucumber, tarragon, salt, sugar and chill. Season the orange roughy fillets with salt and fresh ground black pepper and brush (or spray) with olive oil. Broil for 2 - 3 minutes until cooked. At the same time place the diced carrots in a small saucepan and cover with cold water. Bring to a boil and simmer for 2 minutes. Add the frozen peas and continue to cook for another 2 -3 minutes. Drain and set aside. Place the fish on a warm serving dish. Combine the peas and carrots with 1/2 cup of the chilled relish and arrange the vegetable mixture around the fish. Serve the rest of the relish as a side dish. Serve the fish hot with garlic mashed potatoes.

Notes: Excellent source of Vitamin A, C, B6, B1, B2, Folacin and Iron.

Serves 2
Prep Time: 0:20
Total Calories 205
Protein 7g
Carbohydrate 39g
Fat 5g
Cholesterol 10mg
Dietary Fiber 9g
%Calories from Fat 20%

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