CITRUS ORANGE ROUGHY
"I hope you enjoy this wonderful recipe sent in by a total 'non-fish' person," writes Janet Escovitz of Pittsburgh, Pennsylvania. "I love this baked orange roughy with crumb topping...and I love to serve it, too-to rave reviews! It's also quick and ultra-easy to prepare."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 996mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CITRUS POACHED ORANGE ROUGHY
Make and share this Citrus Poached Orange Roughy recipe from Food.com.
Provided by Mareesme
Categories Orange Roughy
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut fish into 4-6 serving-size pieces.
- Combine orange juice, water and wine in large skillet. Bring to boil.
- Add fish pieces and return to a boil,then reduce heat to simmer.
- Simmer 7 or 8 minutes or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter.
- Mix melted butter and cilantro. Drizzle over fish. Add salt and pepper to taste.
- Garnish platter with orange, lime and lemon slices.
Nutrition Facts : Calories 231.2, Fat 7, SaturatedFat 3.6, Cholesterol 117.4, Sodium 165.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.7, Protein 28.6
CITRUS ORANGE ROUGHY
This came from the Pittsburgh Post-Gazette. It is a dish served at a favorite local restaurant chain Eat n' Park. I added the parsley for color.
Provided by Barb Witherspoon
Categories Orange Roughy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place fish in a 13 x 9 inch baking dish.
- In a separate pan, cook onion in butter until tender.
- Spread onion mixture on fish.
- Pour orange and lemon juice over all.
- Season with garlic salt, lemon pepper, and parsley.
- Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork.
- If the fish is crowded in the baking dish, you might want to cover it for a few minutes at the beginning of the baking.
SAUCY ORANGE ROUGHY
Both the seafood and citrus lovers in your home will request this entree time and again. Not only are the orange roughy fillets tender and the sauce delicious, but the dish is ready in moments. I haven't found anyone who didn't think it was wonderful! -Bette Hunn, Orosi, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small microwave-safe dish, combine the first six ingredients until smooth. Microwave, uncovered, on high for 45 seconds; stir. Cook 45 seconds longer or until thickened. Stir in orange zest and tarragon; set aside., Place fish in an ungreased 11x7-in. microwave-safe dish, with the thickest side toward the outside of the dish. Sprinkle with salt. Cover and microwave on high for 3 minutes. , Top with orange sauce. Microwave, uncovered, on high for 30-45 seconds or until fish flakes easily with a fork. Serve with orange slices and fresh tarragon if desired.
Nutrition Facts : Calories 111 calories, Fat 1g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 475mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges
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
VANILLA-POACHED ORANGES
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 pavlova
Number Of Ingredients 3
Steps:
- Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.
ORANGE AND FENNEL POACHED SOLE
Categories Citrus Fish Poach Quick & Easy Low Cal Wheat/Gluten-Free Orange Fennel White Wine Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.
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