ORANGE ROUGHY WITH KIWI AND WALNUTS

Orange Roughy with Kiwi and Walnuts image

A kiss of kiwi-basil-orange sauce and a crunch of sautéed walnuts top this easy-to-make skillet fish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 orange roughy, sole or other mild-flavored fish fillets (1/2 pound)
1 tablespoon butter or margarine
2 tablespoons coarsely chopped walnuts
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/3 cup Progresso™ chicken broth (from 32-ounce carton)
1/3 cup orange juice
1 1/2 teaspoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 kiwifruit, peeled and sliced
2 cups hot cooked white or wild rice

Steps:

Heat oil in 10-inch skillet over medium heat. Cook fish in oil about 8 minutes, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm. Drain oil from skillet.
Melt butter in same skillet over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.
Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish. Sprinkle with walnuts. Serve over rice.

Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg