BAKED ORANGE ROUGHY AND RICE
It might sound too good to be true, but we're crossing our hearts when we tell you this delectable fish dinner will dirty just one dish. Your brood will be lining up to dig in once they see (and smell) the results! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place rice in a greased 13x9-in. baking dish. Layer with the vegetables and fish. Pour the broth and tomatoes over the top; sprinkle with seasonings., Cover and bake at 375° until fish flakes easily with a fork and rice is tender, 25-30 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.
Nutrition Facts : Calories 442 calories, Fat 7g fat (3g saturated fat), Cholesterol 119mg cholesterol, Sodium 1047mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
HERBED ORANGE ROUGHY
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
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.
SAUTÉED ORANGE ROUGHY WITH CINNAMON AND THYME RICE
Steps:
- Prep: Slice the orange roughy into 1 ½ inch squares and rinse with ice cold water. Cleanse the fish by drenching with lime juice and smoothing with hands. Pour ¼ cup of fresh ground black pepper over fish and rub in with hands. Set aside in refrigerator. Bring three cups of water to a boil and stir in thyme and cinnamon. Add rice and stir again. Remove from heat and cover with a paper towel between lid and pot (makes rice perfect). Set aside and keep covered until used. Bring a deep large heavy pan to med/hi. Add veggie oil, onions and garlic, turmeric, and crushed red pepper. Sauté for 1 minute then add orange roughy, paprika, cayenne. Stir well but gently. Sauté for 4 minutes then add butter, white wine, heavy cream, and brown sugar. Again, stir well but gently. Cover and reduce heat to med/low for eight minutes. Serve: Scoop 1 ½ cups of rice onto middle of plate, concave the center of rice lump. Spoon a bunch of orange roughy pieces into center of rice. Surround rice with cucumber slices and pour remaining sauce from sauté pan over orange roughy, rice and cucumbers. Scatter green beans tomatoes and avocado. Finish with salt, pepper and maybe a squeeze of lime.
BRAISED ORANGE ROUGHY WITH LEEKS
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
- Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.
ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES
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
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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