Orange Roughy With Sherry And Herb Sauce Food

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
• In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
• Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

HERBED ORANGE ROUGHY

Steps:

• In a small shallow bowl, combine the first seven ingredients; dip fillets on both sides in lemon mixture. , Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in,. from the heat for 5-10 minutes or until fish flakes easily with a fork.

LEMON-HERB BAKED ORANGE ROUGHY

Steps:

• Heat oven to 350°F. Place margarine in 12x8-inch (2-quart) glass baking dish. Heat in oven for 3 to 5 minutes or just until margarine sizzles. Remove baking dish from oven; tilt to coat bottom with melted margarine.
• Place orange roughy fillets in baking dish; turn to coat with margarine. Sprinkle each fillet with basil. Top with tomatoes, seasoned salt and garlic powder. Pour 1 tablespoon wine and 1 teaspoon lemon juice over each fillet. Cover with foil.
• Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork. Remove fish and tomatoes from dish with slotted pancake turner.

BAKED FISH RECIPE: ORANGE ROUGHY

Steps:

• If using frozen fish, thaw, rinse and pat dry with paper towel. If necessary, cut fish into serving size pieces.
• Put the onion, sweet pepper and garlic in a large skillet or frying pan with hot oil and cook just until tender. Place the cooked vegetables into a 2-quart greased baking dish. Place the fish on top of the vegetables and bake uncovered in 400 degree oven for 10 minutes.
• In the skillet/frying pan used for cooking the vegetables, combine the soup, half-and-half cream, lemon juice and lemon-pepper seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.
• Pour the soup mixture over the fish. Combine the Parmesan cheese and bread crumbs in a small bowl. Sprinkle over the soup and fish. Bake uncovered for 5-10 minutes more or until the bread crumbs are brown.

ORANGE ROUGHY WITH TARTAR SAUCE

Steps:

• Place three fillets on a double thickness of heavy-duty foil (about 18 in. square); repeat with remaining fillets. Sprinkle fish with seasoning; dot with butter., Fold foil around fish and seal tightly. Grill packets, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape., In a small bowl, combine the sauce ingredients; serve with fish.

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 WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300°F.
• Melt butter in saucepan over med. heat. When melted, stir in flour until smooth.
• Stir in chicken broth and sherry.
• Cook until thickened and stir in basil, thyme and chives.
• Spray a 9x13 inch baking dish with cooking spray and lay orange roughy on bottom.
• season fish with salt and pepper and layer with tomato slices. Pour sauce over top of tomatoes.
• Bake for 30-40 minutes or until fish flakes easily.

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.

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 WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
• In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
• Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.