Orange Roughy With Montreal Salsa Food

BROILED ORANGE ROUGHY WITH SALSA GLAZE

Steps:

• Preheat broiler.
• In a small bowl, combine the lime juice, salsa, mayonnaise, yogurt and cayenne. Place fish on a broiling pan and sprinkle with pepper.
• Spread half the glaze on top of the fish.
• Broil the fish about 3 inches from the heat for 5 minutes.
• Spread with remaining glaze and continue broiling the fish until done. Serve with lime wedges.

BROILED ORANGE ROUGHY WITH SALSA GLAZE II

Steps:

• Preheat the oven to broil.
• In a small bowl, combine the glaze ingredients and mix.
• Taste for seasoning.
• Place the fillets on a broiler pan and spread half the glaze mixture on top.
• Broil the fish about 3 inches from the heat for 3 minutes or until nicely browned.
• Turn the fish over carefully, using a spatula, and spread with the remaining glaze mixture. Return to the broiler and broil about 3 minutes more until bubbly and well browned.
• Be careful not to let the fish burn.
• Using a large spatula, remo ve the fish from the broiler pan, taking care not to break the pieces.
• Place the fish on serving dishes.
• Garnish with parsley and serve immediately.
• ADVANCE PREPARATION: Can be prepared up to 1 day ahead through step 1, covered and refrigerated.

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.

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.

CAESAR ORANGE ROUGHY

Steps:

• Preheat oven to 400°. Place fillets in an ungreased 13x9-in. baking dish. Drizzle with salad dressing; sprinkle with crushed crackers., Bake, uncovered, 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted.

ORANGE ROUGHY WITH MONTREAL SALSA

Steps:

• Combine tomato, oil, Grill Mates® Montreal Steak Seasoning and thyme.
• Spread mixture over fish fillets. Place fillets on preheated grill. Grill 10 minutes (do not turn fish) or until fish flakes easily with a fork.

ORANGE ROUGHY WITH MONTREAL SALSA

Steps:

• Combine tomato, oil, Grill Mates® Montreal Steak Seasoning and thyme.
• Spread mixture over fish fillets. Place fillets on preheated grill. Grill 10 minutes (do not turn fish) or until fish flakes easily with a fork.

ORANGE ROUGHY WITH MONTREAL SALSA

Steps:

• Combine tomato, oil, Grill Mates® Montreal Steak Seasoning and thyme.
• Spread mixture over fish fillets. Place fillets on preheated grill. Grill 10 minutes (do not turn fish) or until fish flakes easily with a fork.

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 WITH MONTREAL SALSA

Steps:

• Combine tomato, oil, Grill Mates® Montreal Steak Seasoning and thyme.
• Spread mixture over fish fillets. Place fillets on preheated grill. Grill 10 minutes (do not turn fish) or until fish flakes easily with a fork.