Italian Orange Roughy

1. Place fish fillets in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges.

2. Combine tomato juice, vinegar and salad dressing mix; pour over fish.

3. Cover and refrigerate for 30 minutes.

4. Sprinkle with onions and green pepper.

5. Cover and microwave on high for 2 minutes. Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork.

6. Let stand, covered, for 2 minutes.

7. Nutrition Facts: One serving equals 110 calories, 1 g fat (trace saturated fat), 23 mg cholesterol, 760 mg sodium, 9 g carbohydrate, trace fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1/2 starch.

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Nutrient	Quantity
Total fats	0.6408 g
Protein	7.1352 g
Carbohydrates	7.0481 g
Energy	63.4782 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0176 g
Water	216.3485 g
Aspartic acid	0.2355 g
Calcium, Ca	60.3263 mg
Lutein + zeaxanthin	352.2175 g
Fiber, total dietary	1.4387 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	831.53 g
Niacin	1.3668 mg
Vitamin A, RAE	78.65 g
Arginine	0.0344 g
Riboflavin	0.1523 mg
Tocopherol, beta	0.0122 mg
Fatty acids, total polyunsaturated 15:0	0.0016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0098 g
Glutamic acid	0.5777 g
Sodium, Na	35.7927 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0046 g
Total lipid (fat)	0.6408 g
Manganese, Mn	0.171 mg
Fructose	2.4095 g
Proline	0.0271 g
Fatty acids, total saturated 16:0	0.0691 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0343 g
Sucrose	0.0694 g
Choline, total	29.4907 mg
Sugars, total	4.7346 g
Serine	0.0505 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.0186 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.2181 mg
Selenium, Se	5.6053 g
Ash	1.9211 g
Fatty acids, total saturated 18:1 undifferentiated	0.033 g
Pantothenic acid	0.0614 mg
Phenylalanine	0.0659 g
Copper, Cu	0.1537 mg
Betaine	0.0372 mg
Thiamin	0.182 mg
Retinol	8.5 g
Methionine	0.0087 g
Iron, Fe	1.0967 mg
Carbohydrate, by difference	7.0481 g
Phosphorus, P	87.1645 mg
Folate, total	37.6 g
Tocopherol, gamma	0.0243 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	10979.955 g
Alanine	0.045 g
Cholesterol	14.1667 mg
Valine	0.0341 g
Fatty acids, total saturated 18:2 undifferentiated	0.0638 g
Glycine	0.0343 g
Carotene, alpha	7.8225 g
Glucose (dextrose)	2.242 g
Fatty acids, total saturated 14:0	0.0029 g
Zinc, Zn	0.5038 mg
Isoleucine	0.0296 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.1155 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0426 g
Vitamin A, IU	1422.9083 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	37.6 g
Tryptophan	0.0118 g
Vitamin C, total ascorbic acid	117.499 mg
Phytosterols	3.3525 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0093 g
Fatty acids, total saturated 20:0	0.0004 g
Tyrosine	0.0203 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	33.3226 g
Fatty acids, total saturated	0.0961 g
Histidine	0.0207 g
Fatty acids, total monounsaturated	0.0379 g
Threonine	0.045 g
Folate, food	37.6 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	2.6075 g
Vitamin E (alpha-tocopherol)	0.7056 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	25.8947 mg
Lysine	0.0461 g
Potassium, K	422.8277 mg
Cystine	0.0154 g
Fluoride, F	9.1285 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato juice	0.5 cup	20.655	4.289	0.3524
Green Onion	0.25 cup	4.7925	1.0188	0.0834
green pepper	0.25 cup	7.45	1.7284	0.0633
white vinegar	2 tablespoons	5.364	0.0119	0
italian salad dressing mix	1 ounce	25.2167	0	0.1417
orange roughy fillet	1 lb	25.2167	0	0.1417