Broiled Orange Roughy With Salsa Glaze Ii Recipes

BROILED ORANGE ROUGHY

Steps:

• In a large resealable plastic bags, combine the butter, lemon juice, soy sauce and garlic powder; add fish. Seal bag and turn to coat., Marinate for 10 minutes. , Drain and discard marinade. Place fish on a broiler pan. Broil 3-4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Sprinkle with paprika.

BROILED ORANGE ROUGHY - LOW FAT AND SO HEALTHY!

Steps:

• Place fillets in a shallow baking dish. Combine white wine, ginger, onion, garlic, lemon juice, soy sauce and crushed red pepper and process in a blender until smooth. Pour over fillets, cover and marinate in refrigerator about 1 hours.
• Remove the fillets from the marinade and season with salt and pepper then coat both sides with sesame seeds. Spray broiler pan with non-stick vegetable spray and pre-heat broiler.
• Broil about 4 inches from heat for 6 to 8 minutes or until fish flakes easily with a fork.
• Be careful not to overcook!
• Serve with lemon.
• Garnish with Parsley and or Lemon.

BROILED ORANGE ROUGHY

Steps:

• Stir oil and a bit of Tabasco together set aside.
• Mix together bread crumbs with herbs set aside.
• Brush olive oil mixture on filets.
• Roll in breadcrumbs mixture.
• Broil 4-5 inches from the heat for 10 minutes.
• Flip it on the other side and broil another 4-10 minutes until fish flakes easily with a fork.
• The broiling time depends on the thickness of the filet.

CITRUS ORANGE ROUGHY

Steps:

• In a shallow bowl, combine bread crumbs and salt. In another shallow bowl, combine the orange juice, soy sauce, butter, oil and lemon juice. Dip the fillets into orange juice mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork.

BROILED ORANGE ROUGHY

Steps:

• Lay fillets in a shallow dish; sprinkle garlic powder over.
• In small bowl, mix together butter, lemon juice and soy sauce; pour over fish and turn.
• Marinate for 10 minutes. Drain and discard marinade.
• Arrange fillets on broiler pan. Broil 3-4 inches from heat for 10 minutes or until fish flakes easily with a fork, turning once.
• Sprinkle with paprika and serve.

ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS

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.

MARINATED ORANGE ROUGHY

Steps:

• Cut fillets into four pieces if necessary; set side. In a large bowl, combine the orange juice, ketchup, oil, soy sauce, lemon juice and pepper. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add fillets. Seal bag and turn to coat; refrigerate for 2 hours, turning once or twice., Drain and discard marinade. Place fillets on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Sprinkle with sesame seeds.

BROILED ORANGE ROUGHY FOR ONE (DOUBLE FOR TWO)

Steps:

• Place orange roughy in a greased pan.
• Sprinkle with salt.
• Drizzle with margarine.
• Sprinkle with parsley.
• Set oven to broil and/or 550 degrees F.
• Broil with roughed tops about 4 inches from heat for 5 to 6 minutes until fish flakes very easily with fork.
• Sprinkle with paprika and garnish with parsley.

ROUGHY GLAZED BROILED ORANGE ROUGHY FILLETS

Steps:

• 1.Preheat the oven to broil.
• 2.Mix the lime juice, salsa, mayonnaise and yogurt in a small bowl.
• 3.Place the orange roughy fillets on a broiler pan and spread half the glaze mixture on top.
• 4.Broil the orange roughy fillets about 3 inches from the heat for 3 minutes or until nicely browned.
• 5.Turn the orange roughy fillets over carefully, using a spatula, and spread with the remaining glaze mixture.
• 6.Return to the broiler and broil about 3 minutes more until bubbly and well browned. Be careful not to let the fish burn.
• 7.Using a large spatula, remove the broiled orange roughy fillets from the broiler pan, taking care not to break the pieces.
• 8.Place the broiled orange roughy fillets on serving dishes.
• 9.Garnish with parsley and serve immediately.