Orange Roughy In Orange Sauce Recipes

ORANGE ROUGHY IN A MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil, and coat with cooking spray.
• In a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. Season with lemon pepper, Italian seasoning, pepper, and salt. Remove from heat, and allow to cool about 10 minutes. Thoroughly blend in the yogurt and Parmesan cheese.
• Arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. Top fillets with the remaining mushroom mixture. Sprinkle with bread crumbs.
• Bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. Season with paprika and garnish with parsley to serve.

ORANGE ROUGHY MEUNIERE - CLASSIC FRENCH SAUCE

Steps:

• 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.
• Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the fillets. Cook turning once, until golden brown and fully cooked. About 5 minutes. Transfer to the dinner plates and keep warm.
• Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley. Sprinkle lightly with salt and pepper to taste. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

HERBED ORANGE ROUGHY

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.

BAKED FISH RECIPE: ORANGE ROUGHY

Steps:

• If using frozen fish, thaw, rinse and pat dry with paper towel. If necessary, cut fish into serving size pieces.
• Put the onion, sweet pepper and garlic in a large skillet or frying pan with hot oil and cook just until tender. Place the cooked vegetables into a 2-quart greased baking dish. Place the fish on top of the vegetables and bake uncovered in 400 degree oven for 10 minutes.
• In the skillet/frying pan used for cooking the vegetables, combine the soup, half-and-half cream, lemon juice and lemon-pepper seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.
• Pour the soup mixture over the fish. Combine the Parmesan cheese and bread crumbs in a small bowl. Sprinkle over the soup and fish. Bake uncovered for 5-10 minutes more or until the bread crumbs are brown.

ORANGE ROUGHY WITH CITRUS SAUCE

Steps:

• Soak fish in milk 10 minutes. Remove, sprinkle with salt and dredge in flour.
• Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove fish to a serving platter.
• Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter, swirl in skillet until just creamy. Pour sauce over fish and serve.

ORANGE ROUGHY WITH LEMON SAUCE

Steps:

• 1. Dip 1 fish fillet in the egg white, and then into bread crumbs. Coat both sides evenly; repeat for the remaining fillet. Be sure all sides are covered evenly! 2. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3-5 minutes on each side. Transfer fish to a platter and keep warm. 3. To the same skillet add garlic and cook over medium heat until golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about 1/4 cup, about 4-5 minutes. Pour over fish and serve. This recipe is great with wild rice and steamed carrots in honey and brown sugar!

ORANGE ROUGHY WITH TARTAR SAUCE

Steps:

• Place three fillets on a double thickness of heavy-duty foil (about 18 in. square); repeat with remaining fillets. Sprinkle fish with seasoning; dot with butter., Fold foil around fish and seal tightly. Grill packets, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape., In a small bowl, combine the sauce ingredients; serve with fish.

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

Steps:

• Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
• Place the fish fillets in an ovenproof casserole dish.
• Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
• Cod, sole, or flounder may be substituted for the orange roughy.

ORANGE ROUGHY IN ORANGE SAUCE

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.