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Caribbean Fish

Caribbean Fish
Total Time:
20 minutes


2/3 cup orange juice
3 tablespoons diced pimientos
2 tablespoons sliced black olives
2 teaspoons lemon-pepper seasoning salt
2 teaspoons cornstarch
2 teaspoons prepared horseradish
4 white fish fillets, 1 1/2 lb (such as snapper, grouper, or orange roughy)
Plastic wrap
1 tablespoon butter
3 cups fresh pepper stir-fry (sliced bell peppers and onions)
1 cup shredded green or red cabbage


  • ALWAYS check fish for bones.


  1. Combine in microwave-safe baking dish: orange juice, pimientos, olives, lemon pepper, cornstarch, and horseradish. Place fish in sauce mixture, turning to coat. Cover dish tightly with plastic wrap; microwave on HIGH for 8–10 minutes or until fish is opaque and separates easily with fork.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add remaining ingredients and cover; cook and stir 5–7 minutes or until tender. Serve fish and sauce over vegetables.
Always check fish for bones and cook to an internal temperature of 145°F.

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Nutritional Information

CALORIES (per 1/4 recipe) 250kcal; FAT 6.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 570mg; CARB 13g; FIBER 1.00g; SUGARS 7g; PROTEIN 35g; CALC 6%; VIT A 0%; VIT C 0%; IRON 6%

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