• Orange Roughy & Corn Guacamole

    Orange Roughy & Corn Guacamole
    Prep time:
    Cook time:
    Total time:
    • 1 1/2 pounds orange roughy fillets
    • 3/4 cup fresh lime juice
    • 1 tsp salt
    • 3 cloves garlic, finely minced
    • 2 tsp olive oil
    • 1 Tbsp of vegetable oil (to oil grill)
    • Corn Guacamole
    • 1 tomato, diced
    • 1 avocado, diced
    • 1 ear of corn
    • 1 clove garlic, finely minced
    • Cilantro, finely chopped
    • Cumin, to taste
    • Jalapeños, to taste
    1. Corn Guacamole
    2. Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool, then cut the kernels off the cobs. Set aside.
    3. Halve the avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
    4. In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt and cumin. Stir gently to combine. Stir in cilantro.
    5. Orange Roughy
    6. Place fish in a glass dish large enough to hold fillets in a single layer. Combine lime juice, salt, garlic and 2 tsp oil; pour over fish, making sure to spread evenly. Cover and marinate for 1-3 hours in the refrigerator, turning occasionally.
    7. Shortly before serving time, heat the grill over medium-high heat. Remove fish from the marinade, reserving marinade. Pat dry.
    8. Oil the grill (or use fish cooking basket) and then cook the fish for about 4 minutes per side or until fish is opaque.
    9. Boil reserved marinade in saucepan for about 5 minutes, adding 1-2 ounces of water if needed to prevent any burning; then strain. Spoon a little of marinade over fish fillets. Serve with fresh corn guacamole.
    10. Try serving with freshly grilled green beans or side salad!
    Serving size: 1 Calories: 321 Fat: 19g Saturated fat: 3g Carbohydrates: 22g Sugar: 2g Sodium: 282mg Fiber: 10g Protein: 20g Cholesterol: 22mg
    Try serving with freshly grilled green beans or side salad![br][br]Nutritional values are estimations, not exact values

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