Orange Ginger Seafood
Using mandarin oranges and orange juice in this heart-healthy dish provides a refreshing zip to the delicate flavor of the grilled fish. If you do not have access to a grill, the fish can be broiled instead.
Cook time 15 minutes
Prep time 15 minutes
Makes 4 servings
|8||ounces uncooked rigatoni|
|12||ounces firm, white-fleshed fish, fresh or frozen, thawed|
|Salt and pepper|
|Nonstick cooking spray|
|1||cup orange juice, divided|
|2||cloves garlic, minced|
|2||teaspoons grated fresh ginger|
|2||to 3 teaspoons reduced-sodium soy sauce|
|3/4||cup finely chopped fresh plum tomato, seeded|
|1||(11-ounce) can mandarin oranges|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Season fish with salt and pepper. Spray large nonstick skillet with cooking spray and heat over medium-high heat. Add fish; cook 3 minutes each side, or until fish begins to flake when tested with a fork and is lightly browned. Remove and set aside; keep warm.
- Stir 1/4 cup orange juice into cornstarch in small bowl until smooth; set aside.
- Heat 1 tablespoon orange juice in same skillet over medium-low heat, scraping browned bits from bottom of skillet. Add garlic and ginger; cook and stir 2 minutes. Reserving 1/4 cup juice, add remaining juice and soy sauce to skillet. Bring to a boil over medium-high heat. Add cornstarch mixture; return to a boil. Stir constantly until slightly thickened. Stir in tomatoes; heat 1 minute. Remove from heat; stir in oranges.
- Divide pasta among 4 plates; top with fish. Spoon sauce over fish.
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||6 %|
Check out more recipes for Fish