Orange Roughy Packets With Vegetables Food

ORANGE ROUGHY PACKETS WITH VEGETABLES

Steps:

• Fold four 24x12 inch pieces of aluminum foil, heavy duty preferably, in half crosswise. Open and place on a work surface.
• Divide zucchini and summer squash evenly between the pieces of foil and arrange on layers on one half of each piece of foil. Divide equally and add the onions and sliced basil to it.
• Drizzle each packet with 1 tablespoon of wine and ½ tablespoon olive oil. Season with salt and pepper.
• Place the orange roughy fillets in top of each portion of vegetables and season with salt and pepper and the remainder of the olive oil over each fillet.
• Fold and crimp edges of foil to seal packages.
• Build the heat on the grill to a medium heat. Place packets on the grill grate. Close the cover and cook for about 10 minutes.
• Open carefully the packets as steam will escape and garnish with fresh basil leaves.

ORANGE ROUGHY BUNDLES

Steps:

• Place each fillet on a piece of heavy-duty foil (about 12-in. square). Sprinkle with Parmesan cheese and cayenne. Top with the zucchini, red pepper and salt. Fold foil over vegetables and seal tightly. , Prepare grill for indirect heat. Grill, covered, over indirect heat for 8-10 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY PACKETS WITH VEGETABLES

Steps:

• Fold four 24x12 inch pieces of aluminum foil, heavy duty preferably, in half crosswise. Open and place on a work surface. Divide zucchini and summer squash evenly between the pieces of foil and arrange on layers on one half of each piece of foil. Divide equally and add the onions and sliced basil to it. Drizzle each packet with 1 tablespoon of wine and ½ tablespoon olive oil. Season with salt and pepper. Place the orange roughy fillets in top of each portion of vegetables and season with salt and pepper and the remainder of the olive oil over each fillet. Fold and crimp edges of foil to seal packages. Build the heat on the grill to a medium heat. Place packets on the grill grate. Close the cover and cook for about 10 minutes. Open carefully the packets as steam will escape and garnish with fresh basil leaves.

ORANGE ROUGHY WITH VEGETABLES

Steps:

• Spray a 13x9-inch pan with non-stick cooking spray and sprinkle with 1 tablespoon lemon juice.
• Arrange fish in a single layer and sprinkle with 1 tablespoon lemon juice.
• Combine remaining ingredients and spoon over fish.
• Bake uncovered in a 350°F oven for 25-30 minutes, until fish flakes and sauce is thick.

CITRUS ORANGE ROUGHY PACKETS WITH ZUCCHINI

Steps:

• Preheat oven to 450°F or grill to medium-high.
• Prepare two 12x18" sheets of aluminum foil.
• Slice zucchini into 1/4" slices. Take two thin slices each off the ends of the lemon, the lime, and the orange.
• Place one slice of each fruit in the center of each sheet of foil. Place the orange roughy fillets over the slices. Taking the remaining fruit, squeeze juice over the fillets. Top the fillets with the sliced zucchini, and squeeze the fruit one more time over the slices.
• Bring up the sides of the foil. Double fold top and ends to seal the packets, leaving room for heat circulation inside.
• Bake for 12-14 minutes on a cookie sheet in the oven, or grill from 10-12 minutes in a covered grill.
• Gently open packets -- watch out for the steam! -- and flip onto a plate to serve.

ORANGE ROUGHY WITH VEGGIES

Steps:

• Saute zucchini, onion, mushrooms and lemon slices in olive oil and margarine until tender, about 3 min.
• Remove lemon slices and set aside. Stir Parmesan cheese, pepper and garlic powder into vegetables.
• Place fish in 13x9 sprayed with pan coating.
• Top with vegetable mixture, put lemon slices on top, and bake at 375o F. until fish flakes easily, about 30 to 35 min.
• Alternate fish: Red snapper, perch, catfish, flounder, or cod.

BAKED ORANGE ROUGHY WITH VEGGIES

Steps:

• Combine lemon-pepper and salt; sprinkle over both sides of fillets. Place in a greased 11x7-in. baking dish. Combine the mushrooms, onions, tomato and green pepper; spoon over fillets. Combine butter and orange juice; pour over fish and vegetables., Cover and bake at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with rice. Sprinkle with cheese if desired.

FOIL WRAPPED ORANGE ROUGHY

Steps:

• Place filets, overlapping, on large piece of foil. Make sure that the piece of foil is large enough to enclose them.
• Sprinkle evenly with onion, parsley and mushrooms.
• Season with garlic salt and pepper (to taste).
• Wrap the foil, crimping the edges to keep in juices.
• Bake at 400 degrees for 15 minutes.
• Serve with melted butter and lemon wedges.

ORANGE ROUGHY IN PARCHMENT

Steps:

• Preheat the oven to 425 degrees F.
• (220 degrees C.). Cook the
• carrots in 1/2 cup of water for 5 minutes.
• Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in.
• Place one half of the carrots and peapods in the center of the foil.
• Place a fillet on top of the vegetables.
• Pour one half of the lime juice over the fillet and sprinkle with paprika.
• Scatter some of the sliced olives and capers over the top of the fillet. S prinkle some of the chopped parsley on top of the capers.
• Fold the edges of the parchment or foil to completely enclose the fillet and seal them.
• Place on a baking sheet and bake 8 to 10 minutes.
• To serve, place the packet on a serving dish, and cut a slash in the top.
• Open slightly to let the steam escape and serve.