November 2002
Volume XXVIII, Number 5

	Inside This Issue Defibrillator on Duty Saving Lives in Pittsburgh AEDs: No Experience Required Sudden Cardiac Arrest--Not A Heart Attack New Laws Protect AED Users Motorcycles Equipped With AEDs Overweight Americans Face Serious Health Risks Help For Heart Failure Nuts: Tasty and Heart Healthy Winning Health Recipe of the Month

Orange Roughy with Herb Sauce (Makes 4 servings)

½ cup onion, chopped

2 cloves garlic, minced
1 teaspoon olive oil
1 large tomato, seeded and chopped
1 teaspoon chopped fresh oregano, or ¼ teaspoon dried oregano
1 teaspoon chopped fresh thyme, or ¼ teaspoon dried thyme
1/8 teaspoon freshly ground pepper
4 orange roughy fillets (1 pound total), thawed
½ cup dry white wine or water

2 tablespoons tomato paste

Preheat oven to 350 Fahrenheit. Spray ovenproof skillet with nonstick pan spray.

In skillet over medium heat, Sauté onion and garlic in oil until soft. Stir in chopped tomato and seasonings. Cover and simmer 5 minutes.

Place fish in skillet; cover with sauce and pour wine over fish. Cover and bake 15-20 minutes or until fish flakes with fork.

Remove fish to heated platter. Simmer sauce in skillet until reduced to 2/3 cup. Stir in tomato paste, reheat, and pour over fish.

Per Serving (3 1/2 oz. fish + 3 tablespoons sauce):

Calories: 123

Protein: 18 g

Cholesterol: 23 mg

Carbohydrates: 7 g

Fat: 2

Sodium: 384 mg