Best Orange Roughy With Sherry And Herb Sauce Recipes

ORANGE ROUGHY MEUNIERE - CLASSIC FRENCH SAUCE

Steps:

• Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve. Season the fillets lightly with salt and pepper, dip in the milk, and dredge them in the flour. Shake off any excess flour.
• Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the fillets. Cook turning once, until golden brown and fully cooked. About 5 minutes. Transfer to the dinner plates and keep warm.
• Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley. Sprinkle lightly with salt and pepper to taste. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

HERBED ORANGE ROUGHY

Steps:

• In a small shallow bowl, combine the first seven ingredients; dip fillets on both sides in lemon mixture. , Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in,. from the heat for 5-10 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300°F.
• Melt butter in saucepan over med. heat. When melted, stir in flour until smooth.
• Stir in chicken broth and sherry.
• Cook until thickened and stir in basil, thyme and chives.
• Spray a 9x13 inch baking dish with cooking spray and lay orange roughy on bottom.
• season fish with salt and pepper and layer with tomato slices. Pour sauce over top of tomatoes.
• Bake for 30-40 minutes or until fish flakes easily.

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
• In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
• Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS

Steps:

• Preheat oven to 350°F.
• Spray an ovenproof skillet with nonstick pan spray.
• Melt butter in skillet.
• Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
• Stir in tomato and seasonings.
• Cover and simmer for 5 minutes.
• Add the fish to the skillet.
• Cover with the sauce.
• Pour wine over the fish.
• Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
• Remove the fish to a heated platter.
• Simmer the sauce in the skillet.
• Reduce to 2/3 cup.
• Stir in tomato paste.
• Reheat and pour over the fish.