Orange roughy with lemon and thyme

Ingredients

• 2 orange roughy fillets, each 4 ounces
• 1 lemon, cut into 4 wedges
• 1 teaspoon fresh thyme, chopped

Directions

Heat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a baking dish with cooking spray. Place the fish on the prepared baking dish. Squeeze the juice from 2 lemon wedges over the fillets. Sprinkle with thyme.

Broil (grill) until the fish is opaque throughout when tested with the tip of a knife, about 8 to 10 minutes. Remove from the oven. Serve immediately, garnished with the remaining two lemon wedges.

Serving Information

Serves 2

Nutritional analysis per serving

Calories: 100
Total carbohydrate: 3 g
Cholesterol: 68 mg
Dietary fiber: 0 g
Monounsaturated fat: 0.5 g
Protein: 19 g
Saturated fat: Trace
Serving size: 1 fillet
Sodium: 83 mg
Total fat: 1 g

DASH Eating Plan Servings

Meats, poultry and fish: 3

Diabetes Meal Plan Choices

Meat and meat substitutes: 3

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1