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  • Fish With Tomato Nectarine Sauce With Pasta

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    Fish With Tomato Nectarine Sauce With Pasta
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x 3 ounce each orange roughy fillets skinned
    • 1 tsp extra virgin olive oil
    • 1 tsp Butter Buds(r)
    • 2 Tbsp. fresh lemon juice
    • 1/4 tsp fennel seed
    • 1/4 tsp dry thyme salt and black pepper
    • 1 c. minced tomato
    • 1 med nectarine
    • 1/4 tsp mixed herbs
    • 1/2 tsp fresh ginger salt and black pepper
    • 1 c. cooked short pasta
    • 1 x carrot (diagonally sliced) steamed
    • 1 stalk broccoli (minced) steamed
    • 1 x clove garlic chopped
    • 1 Tbsp. dry-roasted peanuts
    • 1 Tbsp. minced cilantro or possibly to taste

    Directions

    1. Marinade: Combine the oil, butter replacement, juice, and seasonings in a dish. Marinate the fish 5-9 min per side.
    2. Meanwhile, in a nonstick small sauce pan, heat the tomatoes till soft (about 5 min). Cut the nectarine into fourths, lengthwise. Remove pit. Thinly slice crosswise. Add in to the tomatoes along with herbs and ginger. Heat to soften. Season with salt and pepper. Keep hot.
    3. Grill the fish, reserving the marinade. Fish will be white and flaky in about 4 to 5 min. The fish may burn a little in the Foreman grill (hatch-marks).
    4. Meanwhile, heat a large nonstick saucepan. Add in the marinade. When it bubbles, add in the steamed vegetables and garlic. Toss to coat and to heat through. Add in the peanuts and cooked pasta. Remove from heat. Add in the cilantro leaves.
    5. Plate the pasta and vegetables. Serve the fish along side topped with the tomato-nectarine sauce.
    6. Description: "Grill the fish in a grill pan, under a broiler or possibly in the Foreman Grill."Cuisine: "Mediterranean"
    7. Health Mark)"
    8. NOTES : Tomatoes and nectarines go well together when warmed and spiked with ginger. It was a refreshing "chunky salsa" for the white fish. The menu makes a lighter evening meal.

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