Healthy Mexican Fish in Blood Orange Broth features your favorite firm white fish and your choice spiralized roasted vegetables in a luscious blood orange and beer broth… it’s healthy and easy, and a flavorful way to eat healthier in 2020!
If dietary restrictions are a concern, this healthy fish recipe is low carb, low fat, and gluten free if you use a gluten free beer or substitute broth. It’s a perfect meal for lent too!
Tamara Talks (About Blood Oranges)
I have a love affair with blood orange recipes. Our first winter in McAllen (2015-2016), the abundance of fresh citrus opened a whole new avenue of food exploration.
The blood orange was my favorite. My first recipe/post featuring blood oranges was Fried Oyster Tacos with Citrus Salsa, with many to follow:
- Chocolate Dipped Candied Blood Oranges
- Instant Pot Pork Roast with Blood Oranges
- Blood Orange Mezcal Negroni
- Tequila Cocktail with Blood Orange and Pomegranate
- Blood Orange Margarita Sorbet
- Oysters On the Half Shell with Blood Orange Mignonette
- A Blood Orange Pisco Cocktail
Whoa! Most of these blood orange recipes include booze! I do love cooking with alcohol. 😂
So, how did I land on a healthy Mexican fish with blood orange broth? Blood oranges started showing up at my local market about 2 weeks ago, and I had notes for this recipe when they were in season last year. It’s about time I finished it, right?
How to Make Healthy Mexican Fish in Blood Orange Broth
To serve, use tongs to place half the spiralized vegetables in large shallow bowls. Set a fish fillet alongside, then ladle the sauce over top. Garnish with blood orange slice and/or chopped cilantro.
Tips and FAQ
I do not want to cook with beer. What can I substitute? Substitute seafood or chicken broth for the beer.
I’m gluten sensitive. Can I eat this fish dish? The only gluten in the recipe is the beer. There are gluten free beers available, or you can substitute broth or stock.
What beers or beer styles would be appropriate? I keep a 6 pack of Coronitas (a Mexican lager) in my pantry for cooking (we don’t drink it!). The bottles are 7 ounces, and close enough to the 8 ounces specified in the recipe card. Choose a “clean” beer like a lager. Any lager will work fine. Avoid hoppy, malty, or other strong-flavored beers.
What other vegetables can I use? Any summer squash will roast quickly – zucchini, summer, Mexican grey squash. Sweet potatoes cook fairly quickly when spiralized, but you can substitute spiralized beets (may require a few minutes extra), butternut squash, or regular potatoes. It is important to cook them until they’re tender!
Can I substitute a different orange? YES! Blood oranges are limited in their availability. Cara cara, tangerine, even Meyer lemon will work…
What kind of fish should I use? My “go to” fish is barramundi as it is sustainably sourced and reasonably priced. Cod, halibut, seabass, snapper are all good options. I try to check Seafood Watch before making a sustainable choice.
Does this healthy Mexican fish dish sound delicious? I can vouch for it! With the lenten season just around the corner, it’s a great time to try a new fish dish! Lent is a great time to try new healthy Latin-inspired fish and seafood recipes.
- 1 medium grey or zucchini squash
- 1 medium sweet potato
- 2 tablespoons olive oil, split use
- 12 to 16 ounces firm white fish (see notes)
- 2 small shallots, sliced (see notes)
- 1 teaspoon ground cumin
- 1 teaspoon garlic, minced
- 7-8 ounces beer (see notes)
- 2 teaspoons Mexican oregano
- 1 blood orange, juice and zest (see notes)
- cilantro and blood orange to garnish
- sea salt and fresh ground pepper
- Get the vegetables cooking - Preheat the oven to 400°. Spiralize the veggies. Toss with olive oil, sea salt, and fresh ground pepper. Spread out on a baking sheet (do not crowd). Roast until tender - approximately 15-20 minutes. You may want to give the sweet potatoes a 5 minute head start. While vegetables roast, start the fish.
- Prep and cook the fish - Pat the fish dry, and season with salt and pepper. Add a drizzle of olive oil to a medium-hot pan. Add the fillets, and cook until the flesh turns white and you see a bit of color. Turn and repeat on the other side. Cover with foil and set aside.
- Make the blood orange broth - To the same pan, add olive oil, garlic, onion, cumin. De-glaze with beer, then add Mexican oregano and orange zest. Add blood orange juice, stir to combine, then add fish back into the pan. Simmer 1-2 minutes to get the fish hot through.
- To serve - Use tongs to place spiralized veggies into shallow bowls. Add a fish fillet to each bowl. Ladle the blood orange broth over top, then garnish with chopped cilantro and blood orange as desired.
Macronutrients are an approximation and for reference only (from MyFitnessPal.com). I included 14.5 ounces of barramundi.
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Amount Per Serving: Calories: 390 Total Fat: 20g Carbohydrates: 16g Protein: 43g