Pomegranate glazed Orange Roughy
1 Orange Roughy Fillet - 040
1 Pomegranate - .500
1 Sunburst Squash - .200
1/3 Cup Brown Rice - 1.300
Garlic Seasoning –
2 dashes Salt - warning - 1 tsp of salt is 2000mg of Sodium. 1 dash is only 155mg. DO NOT overdo!!
1 Garlic clove –
1 Lime –
2 Tbsp Grapeseed Oil - 002
Aluminum Foil
Directions:
Preheat Oven to 400 Degrees
Bring 1/3 cup of water to boil & add in pomegranate seeds.
Bring another pot of water to boil on stovetop to cook rice for 15 minutes.
Crush Garlic clove and mix with salt, grapeseed oil, and lime juice
Spread this mixture over fillet & wrap in foil.
Wrap Squash in aluminum foil
Place fish & squash in oven and set timer for 22 minutes. When half finished, bring fish out and let oils drain out, flip, and place back in oven.
Stir pomegranate sauce and let cook until most seeds have burst.
Drain rice and remove squash from oven after 20 minutes. Chop squash and disperse throughout rice.
Remove roughy from oven and cut in half. Sit each half on separate plates. Glaze in pomegranate sauce. Split grains in half and divide between both plates.
Makes 2 servings
| Carb | Protein | Fat | Total | |
| Exchange |
1.8 |
4 |
2 |
7.8 |
| Grams |
27 |
28 |
10 |
65 |
| Calories |
108 |
112 |
90 |
310 |
| Percentage |
34.84% |
36.13% |
29.03% |
