Bariatric Surgery Recipe: Lemon Broiled Orange Roughy
Lemon broiled orange roughy recipe created for the post-bariatric surgery diet from the Froedtert & the Medical College of Wisconsin Bariatric Surgery Program.
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon ground pepper
- 16 ounces orange roughy fillets (4 ounces each)
- 8 medium lemon wedges
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