Traditional tortilla soup gets a new twist with delicate orange roughy. The soup is perfect for a light meal any day of the week.

Ingredients

• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 3 tablespoons diced green bell pepper
• 1 teaspoon chopped fresh garlic
• 3 tablespoons sliced carrot
• 3 tablespoons fresh or frozen whole kernel corn
• 2 cups chicken broth
• ½ cup stewed tomatoes, diced
• 2 Sea Best Orange Roughy Fillets, thawed and cubed
• 1 tablespoon fresh lime juice
• 8 avocado slices
• 4 lime wedges
• 1 cup corn tortilla strips 
• 8 cilantro springs

Directions

1. In a large saucepan, heat olive oil. Add the onion, green bell pepper and garlic; sauté until tender.
2. Add carrot and corn; cook and stir for 2 minutes.
3. Stir in the broth and diced stewed tomatoes. Bring to a boil; reduce heat and simmer for 5 minutes.
4. Add Sea Best Orange Roughy and lime juice. Simmer for 15 minutes or until fish turns opaque and is tender.
5. Garnish each bowl of fish soup with two slices of avocado, a lime wedge, ¼ cup tortilla strips and two cilantro sprigs.

Servings: 4