Orange Roughy with Tropical Salsa - 2 points, 0 points

Continuing on my seafood journey - I decided to try the orange roughy. I have never tried this particular fish before, and I loved it! It was very mild with a wonderful meaty texture. The accompanying salsa was excellent. I was surprised by that, because I am not a fan of papaya in general (it smells like feet, in my opinion). Something about the combination of ingredients brought out a flavor from the papaya that I have never experienced before.

 I served this recipe with a black eyed pea salad and my best friend, who was over for dinner, claimed it was one of the best meals I have ever cooked for him.

The original recipe was in Betty Crocker's New Cookbook. I adapted it to my own taste and to make it a little bit more Weight Watcher's friendly.

Orange Roughy
1 1/2 lbs orange roughy fillets

1. Sprinkle both sides of each fillet with black pepper.
2. Place on a baking stone (or a greased pan) and broil at 450 for ten minutes or until fillets flake easily with a fork.
3. Serve with tropical salsa.
Makes 6, 2 point servings

Tropical Salsa
1/2 large papaya, seeded, peeled, and chopped
1 large tomato, chopped
1 large red bell pepper, chopped
1/4 cup parsley, chopped
juice from 1/2 lemon
1/2 tsp Complete Seasoning or other seasoning salt

Mix all ingredients. Refrigerate until ready. Makes six 0 point servings