Orange Roughy with Tomato-Cilantro Salsa & Lemon Wild Rice

Makes 4 servings


For salsa:
• 8 plum tomatoes, seeded, diced (about 2 2/3 cups)
• 1 red onion, diced (about 1 cup)
• 1 bunch fresh cilantro, chopped (about 1/2 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons minced canned chipotle chilies*
• 1/2 teaspoon ground cumin

For fish:
• 3 tablespoons olive oil
• 4- 6-ounce orange roughy fillets (each about 3/4 inch thick)
• 1/2 cup all purpose flour
• 1 pound haricots verts or other slender green beans, trimmed
• Fresh lemon juice
• Additional olive oil


For salsa:
Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)

For fish:
Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.

Lemon Wild Rice

Serves 4

• 1/3 cup wild rice
• 3 1/2 cups water
• 1/2 medium onion
• 3/4 cup long-grain white rice
• 3 tablespoons chopped fresh flat-leafed parsley leaves
• 1 teaspoon freshly grated lemon zest

Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

Nutrition Information
per serving (4 servings)
• Calories338
• Carbohydrates20 g (7%)
• Fat15 g (23%)
• Protein31 g (63%)
• Saturated Fat2 g (10%)
• Sodium149 mg (6%)
• Polyunsaturated Fat2 g
• Fiber4 g (15%)
• Monounsaturated Fat10 g
• Cholesterol102 mg (34%)

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