Orange Roughy With Arugula Garlic And Tomatoes Food

ORANGE ROUGHY ITALIANO

Steps:

• In a large nonstick skillet coated with cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender. , Sprinkle the fillets with salt and pepper; place over zucchini mixture. Sprinkle with tomato. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted.

GARLIC PARMESAN ORANGE ROUGHY

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
• Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.

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.

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.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS

Steps:

• Preheat oven to 350°F.
• Spray an ovenproof skillet with nonstick pan spray.
• Melt butter in skillet.
• Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
• Stir in tomato and seasonings.
• Cover and simmer for 5 minutes.
• Add the fish to the skillet.
• Cover with the sauce.
• Pour wine over the fish.
• Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
• Remove the fish to a heated platter.
• Simmer the sauce in the skillet.
• Reduce to 2/3 cup.
• Stir in tomato paste.
• Reheat and pour over the fish.

BREADED ORANGE ROUGHY WITH TOMATO AND ARUGULA SALAD

Steps:

• Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.
• Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.

ORANGE ROUGHY WITH ARUGULA, GARLIC AND TOMATOES

Steps:

• Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
• Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.

MEDITERRANEAN STYLE ORANGE ROUGHY

Steps:

• Preheat oven to 400°F.
• Line baking sheet with foil.
• Lightly spray foil with non-stick spray.
• Season fish on both sides with kosher salt and fresh ground pepper.
• In a medium bowl combine feta, sour cream, red onion, garlic, capers, tomatoes, lemon peel and oregano and stir until thoroughly combined.
• Add wine to feta cheese mixture if desired.
• Arrange fish on prepared baking sheet.
• Spread cheese topping over fish.
• Bake until fish is just cooked through, approximately 10-12 minutes.

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.

SIMPLE ITALIAN ORANGE ROUGHY

Steps:

• Arrange fish fillets in an ungreased 13-in. x 9-in. baking dish. Sprinkle with lemon-pepper and salt. Cover with onion and celery. Top with tomatoes. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA

Steps:

• For salsa:
• Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
• For fish:
• Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
• Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

ORANGE ROUGHY à LA GREQUE

Steps:

• Preheat oven to 400°F. Line baking sheet with foil. Lightly grease foil.
• Combine first 6 ingredients in medium bowl. Season with pepper. Arrange fish on prepared baking sheet. Spread cheese topping over fish.
• Bake until fish is just cooked through, approximately 10 minutes.

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.

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.

ORANGE ROUGHY PARMESAN

Steps:

• Place fish in a greased 11x7-in. baking dish. Brush fillet with butter. Sprinkle with salt if desired and garlic powder., In a shallow bowl, combine bread crumbs and Parmesan. Coat fish with bread crumb mixture and transfer to prepared pan. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.