Best Orange Roughy With Tarragon Recipes

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ORANGE ROUGHY WITH TARRAGON AND VEGETABLES



Orange Roughy With Tarragon and Vegetables image

Make and share this Orange Roughy With Tarragon and Vegetables recipe from Food.com.

Provided by AmandaInOz

Categories     Orange Roughy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 orange roughy fillets
1 zucchini, julienned
1 small red pepper, julienned
1/2 cup red onion, sliced
2 carrots, julienned
2 tablespoons canola oil
2 tablespoons fresh tarragon, chopped
2 tablespoons butter

Steps:

  • Preheat grill.
  • Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat).
  • Take four large pieces of aluminum foil. Place one piece of fish on each.
  • Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
  • Repeat for the other pieces.
  • Wrap tightly and place on grill.
  • Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.

ORANGE ROUGHY WITH TARRAGON



Orange Roughy With Tarragon image

Threw this together tonight--we loved it! The tarragon is a wonderful ingredient in this dish. Ingredients are VERY MUCH approximated. I made enough orange roughy for two of us. It depends on the size of orange roughy you use--just eyeball it. Olive oil does not need to cover fish when it goes into the oven, because the fish will cook down and eventually get covered with it anyway.

Provided by spatchcock

Categories     Orange Roughy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 -3 orange roughy fillets (frozen is fine)
1 -1 1/2 tablespoon tarragon (Dried, although I plan to use fresh when my tarragon gets larger!)
1 -2 teaspoon paprika
kosher salt, to taste
1/4 cup olive oil

Steps:

  • Preheat oven to 375 degrees.
  • In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
  • Sprinkle with tarragon, paprika and kosher salt.
  • Bake for 25 minutes if fillets are frozen.
  • Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.
  • It will also flake when prodded with a fork.
  • I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).

Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.8, Cholesterol 51, Sodium 63.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.1, Protein 14.7

GARLIC PARMESAN ORANGE ROUGHY



Garlic Parmesan Orange Roughy image

This is a quick, flavorful dish that looks gourmet. The spread works well with other mild white fish. Serve with your favorite vegetable and couscous for an easy weeknight meal.

Provided by chibi chef

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

4 (4 ounce) fillets orange roughy
½ lemon
½ cup grated Parmesan cheese
¼ cup butter, softened
¼ cup prepared Dijon mustard mayonnaise blend
1 large clove garlic, pressed
¼ pinch salt
paprika

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
  • Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 3.5 g, Cholesterol 110.1 mg, Fat 16.3 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 9.1 g, Sodium 357.7 mg, Sugar 0.1 g

ORANGE ROUGHY WITH ARUGULA, GARLIC AND TOMATOES



Orange Roughy with Arugula, Garlic and Tomatoes image

Categories     Fish     Leafy Green     Tomato     Bake     Steam     Low Fat     Low Sodium     Arugula     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 large garlic cloves, very thinly sliced
4 large squares parchment paper or foil
2 bunches arugula, stemmed
4 4-ounce orange roughy fillets
2 cups chopped peeled seeded tomato
1 tablespoon plus 1 teaspoon balsamic vinegar*
Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.

Steps:

  • Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS



Baked Orange Roughy With Tomatoes and Herbs image

We really like Orange Roughy this is good with tomatoes and herbs.The recipe comes from Diabetic Gourmet.

Provided by Barb G.

Categories     Orange Roughy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon butter
1 large tomatoes, seeded and chopped
1/2 teaspoon salt
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon fresh ground pepper
4 orange roughy fillets (1 pound)
1/2 cup dry white wine
2 tablespoons tomato paste

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.

TARRAGON FISH AND VEGETABLES



Tarragon Fish and Vegetables image

Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 8

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 (6-oz.) orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
2 tablespoons butter or margarine, chilled

Steps:

  • Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  • Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
  • Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g

MEDITERRANEAN STYLE ORANGE ROUGHY



Mediterranean Style Orange Roughy image

This is my absolute favorite fish recipe for its wonderful flavor and ease of preparation. I love Mediterranean food and the mild, tender Roughy is a fantastic compliment to the fresh and vibrant feta, caper and tomato topping. This is a great, healthy recipe that will have you feeling like you just ate in a fancy restaurant. I adapted this recipe from a recipe found at epicurious.com. As usual, substituting or eliminating any ingredients will greatly change the flavor as each ingredient compliments the other.

Provided by shimmerchk

Categories     Orange Roughy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) orange roughy fillets, 1/2 inch thick
4 ounces feta cheese with dried basil and tomato or 4 ounces plain feta cheese
1/4 cup low-fat sour cream
1/4 cup finely chopped red onion
1 garlic clove, minced finely
3 tablespoons capers, drained and rinsed
2 small plum tomatoes, seeded, and finely chopped
2 teaspoon lemons, rind of, grated
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 -2 teaspoon white wine (optional)

Steps:

  • Preheat oven to 400°F.
  • Line baking sheet with foil.
  • Lightly spray foil with non-stick spray.
  • Season fish on both sides with kosher salt and fresh ground pepper.
  • In a medium bowl combine feta, sour cream, red onion, garlic, capers, tomatoes, lemon peel and oregano and stir until thoroughly combined.
  • Add wine to feta cheese mixture if desired.
  • Arrange fish on prepared baking sheet.
  • Spread cheese topping over fish.
  • Bake until fish is just cooked through, approximately 10-12 minutes.

HERBED ORANGE ROUGHY



Herbed Orange Roughy image

The simple seasonings in this recipe enhance the pleasant, mild flavor of orange roughy. It's a quick and easy way to prepare fish.-Sue Kroening, Mattoon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons lemon juice
1 tablespoon butter, melted
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)

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.

Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 192mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES



Orange Roughy With Sauteed Olives, Capers & Tomatoes image

This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!

Provided by L.m.vengo

Categories     European

Time 36m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
2 orange roughy fillets
1/2 cup chopped fresh parsley
1/4 teaspoon dry crushed red pepper
4 cups cherry tomatoes, halved
1 cup kalamata olives or 1 cup other brine-cured black olives, whole
1/8 cup capers
6 garlic cloves, minced
3 tablespoons sauvignon blanc wine

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

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