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Orange Roughy with Kiwi and Walnuts
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Prep Time:
10 minutes
Total Time:
20 minutes
Tangy kiwi-basil-orange sauce and toasted walnuts elevate this simple skillet fish dish.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
  • 1 tablespoon butter or margarine
  • 2 tablespoons coarsely chopped walnuts
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup Progresso™ chicken broth (from 32-ounce carton)
  • 1/3 cup orange juice
  • 1 1/2 teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1 kiwifruit, peeled and sliced
  • 2 cups hot cooked white or wild rice
Instructions:
  • In a 10-inch skillet, heat oil over medium heat. Cook fish for about 8 minutes, flipping once, until it easily flakes with a fork. Remove fish from skillet and keep warm. Drain excess oil from skillet.
  • In the same skillet over medium heat, melt butter until it's sizzling. Stir in walnuts, and cook until they turn a beautiful golden color. Remove the toasted walnuts from the skillet.
  • Mix cornstarch and salt into the remaining butter in the skillet. Add broth, orange juice, and basil. Bring to a boil while stirring constantly. Boil and stir for 1 minute. Gently coat kiwifruit in the sauce. Pour over the fish, sprinkle with walnuts, and serve over rice.

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