Orange Roughy With A Red Pepper Sauce Recipes

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.

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.

20 BEST WAYS TO COOK ORANGE ROUGHY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious orange roughy recipe in 30 minutes or less!

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.

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.

ORANGE ROUGHY VERACRUZ

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.

ORANGE ROUGHY WITH INDIAN-SPICED TOMATO SAUCE

Steps:

• Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
• Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.