Italian Orange Roughy Recipes

Steps:

• Place fish fillets in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. In a small bowl, combine the tomato juice, vinegar and salad dressing mix; pour over fish. Cover and refrigerate for 30 minutes., Sprinkle with onions and green pepper. Cover and microwave on high for 2 minutes. Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork. Let stand, covered, for 2 minutes.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender. , Sprinkle the fillets with salt and pepper; place over zucchini mixture. Sprinkle with tomato. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted.

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

Steps:

• heat non-stick skillet over med-high heat.
• drizzle EVOO around pan.
• saute chopped onion for about 3 minutes.
• push onion to side of pan, use more EVOO if necessary,.
• place DRY fish in pan, sprinkle w s & p.
• cook for 2 minutes on each side over med-high heat to sear fish.
• add white wine, this will release the fish from the pan, scrape bottom of pan w a spatula to deglaze.
• Turn heat down to LOW, add tomatoes & oregeno, cook covered for about 3 more minutes. Do not overcook fish!
• *Serve with couscous and sauteed spinach to complete meal.

Steps:

• Place fish fillets in a shallow 2-quart microwave-safe dish; positioning the thickest portion of the fish toward the outside edges of the dish.
• Combine tomato juice, vinegar and contents of salad dressing envelope; mix well.
• Pour over fish.
• Cover and refrigerate 30 minutes.
• Sprinkle with onions and green pepper.
• Cover and microwave on high for 3 minutes.
• Turn fillets over; cover and cook 2-4 minutes longer or until fish flakes easily with a fork.
• Let stand, covered, for two minutes before serving.

Steps:

• Preheat oven to 400°F (200°C.).
• Coat a medium size baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan, Romano, garlic powder and salt.
• Brush both sides of the fillets with butter, and dredge in the bread crumb mixture.
• Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in pre-heated oven 10-15 minutes, or until the fish flakes easily with a fork.

Steps:

• For tartar sauce, in a small bowl, combine the mayonnaise, sour cream, pickle relish and mustard in a small bowl. Cover and refrigerate., In a large resealable plastic bag, combine the cornflake crumbs, Parmesan cheese and seasonings. Place the milk in a shallow bowl. Dip fillets in milk, then place in bag and shake to coat. , Arrange in a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork. Serve with tartar sauce and lemon.