Poached orange roughy with hot tomato orange

Yield: 4 Servings
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1 1/2 lb Fresh tomatoes (about 3 med)      3 tb White onion; grated
1/8 ts Salt      1/4 c Orange marmalade
2 tb Brandy      2 ts Whole coriander; crushed
1/2 ts Ground cinnamon pn Cayenne      1 1/4 lb Orange roughy fillets

Lemon wedges (1 per serving) Cut the unpeeled tomatoes in half crosswise squeeze out the seed pockets and cut out the stem ends. Dice the tomatoes and place in a saucepan with the onion and salt. Cook over medium heat 5 minutes stirring occasionally. Add the marmalade and brandy and continue to cook 5 minutes stirring frequently. Add the coriander cinnamon and cayenne and cook 5 minutes longer stirring frequently. Meanwhile rinse the fish. Place it in a skillet large enough to hold it in a single layer and add enough water to just cover the fish. Remove the fish and set aside. Bring the water to a boil over high heat reduce heat to medium and add the fish in a single layer. Bring back to a simmer cover and poach 3 to 5 minutes depending on the thickness of the fish. Fish is done when mostly opaque but still barely translucent at the very center. Remove from the poaching liquid draining off as much water as possible. Place on a platter and drain again. Pour the hot tomato orange marmalade over the fish garnish with lemon wedges and serve immediately. Each serving provides: Calories 259 protein 22 g carbohydrate 22 g sodium 182 mg cholesterol 28 mg fat 2 g 10% calories from fat. Source: The Best 125 Lowfat Fish & Seafood Dishes. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com juphelps@delphi.com or jphelps@best.com