ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
- Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
- Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.
LEMON PEPPER BAKED ORANGE ROUGHY
Bake a batch of orange roughy with a tasty lemon pepper coating that's great for any mild-flavored fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Melt butter in rectangular pan, 13x9x2 inches, in oven.
- Stir Bisquick mix, cornmeal, lemon pepper seasoning salt and salt. Mix egg and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.
- Bake uncovered 10 minutes. Turn fish with spatula; bake 15 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 110 mg, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg
ORANGE ROUGHY IN ORANGE SAUCE
I really enjoyed this fish -- first time I really enjoyed poached fish -- but this was great. Good with or without the lavender. Recipe source: local newspaper which was originally printed in Cooking with Lavender.
Provided by ellie_
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Pepper both sides of the fish.
- Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
- Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
- Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
- Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
- Place fish on plates and top with vegetables, spooning sauce over fish.
LEMON-ORANGE ORANGE ROUGHY
Steps:
- Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 7.9 g, Cholesterol 67.2 mg, Fat 4.3 g, Fiber 2.3 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 139.2 mg, Sugar 4 g
ORANGE ROUGHY VERACRUZ
Make and share this Orange Roughy Veracruz recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Orange Roughy
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion
- and garlic, saute 7 minutes or until tender.
- Add peppers and tomatoes; cook over medium-high heat 3 minutes.
- Add fish; sprinkle with garlic powder and pepper.
- Cover and reduce heat, simmer 5 minutes.
- Turn fish over.
- Cover and simmer an additional 5 minutes or until fish flakes with a fork.
- Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm.
- Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
- Serve sauce over fish.
Nutrition Facts : Calories 164.9, Fat 3.4, SaturatedFat 0.4, Cholesterol 79.2, Sodium 510, Carbohydrate 10.5, Fiber 1.1, Sugar 1.7, Protein 23.3
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.
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- 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.
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