Home Site Departments On Sale: "The Diabetic Gourmet Cookbook" Site Search What's New In The News Food and Dining Healthy Living Diabetic Community Forums & Chat Diabetic Gourmet Recipe Archive Diabetes 101 Diabetes Q and A Diabetes Health Complications Product Reviews Book Archive Other Health Conditions Freebies and Special Offers Enter Our FREE Monthly Giveaway Tools and Calculators Health Glossary Guest Columnists Featured Authors FREE Subscriptions Subscribe Today Magazine Rack Gourmet Shopping Offsite Resources Website Related Help Support This Free Magazine

Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Baked Orange Roughy with Tomatoes and Herbs Serves: 4 Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Serving Size: 3-1/2 ounces fish plus 3 tablespoons sauce. Contains 1g Dietary Fiber and 3g Sugars. Ingredients 1/2 cups chopped onion 2 cloves garlic, minced 1 teaspoon margarine 1 large tomato, seeded and chopped 1/2 teaspoon salt 1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground pepper 4 orange roughy fillets (1 pound total), thawed if frozen 1/2 cup dry white wine 2 tablespoons tomato paste Recipe Continues Below Advertisement Directions Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray. In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes. Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish. Calories: 123 Protein: 18 g Sodium: 384 mg Cholesterol: 23 mg Fat: 2 g Carbohydrates: 7 g Exchanges: 1 Vegetable, 3 Very Lean Meat Source: The New Family Cookbook For People with Diabetes Author: American Diabetes Association Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: