Roughy Caribbean Grilled Almond Orange Roughy Food

BAKED ORANGE ROUGHY WITH ALMONDS

Steps:

• Combine butter and almonds in a saucepan and saute almonds until golden-brown.
• Arrange orange roughy fillets in a single layer in a shallow baking pan.
• Sprinkle fish with lemon or lime juice.
• Spoon sauteed almond mixture over fish.
• Sprinkle with salt, pepper and parsley.
• Bake covered at 350 degrees for 10 minutes.
• Uncover and bake 8 to 10 more minutes, or until fish flakes easily with a fork.
• Serve with lemon or lime wedges.

ALMOND CRUSTED ORANGE ROUGHY

Steps:

• Season both sides of each orange roughy fillet with salt and pepper.
• Whisk the egg and milk together in a shallow bowl.
• If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
• Mix the almonds with the flour in a second shallow bowl.
• Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
• NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
• Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
• Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
• Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
• Repeat steps 7-9 for remaining fillets.

ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS

Steps:

• Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
• Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.

GRILLED LEMON-LIME HERB ORANGE ROUGHY

Steps:

• place fillets on sheet of tinfoil.
• place all dry ingredients on fillets.
• squeeze lemon and lime all over fillets.
• chop lemon and lime and place in tinfoil.
• close tinfoil and put on the BBQ.

HERBED ORANGE ROUGHY

Steps:

• In a small bowl, combine the first seven ingredients; dip fillets.
• Grill, covered over hot coals for 5 minutes on each side or until fish flakes easily with a fork.

ORANGE ROUGHY

Steps:

• Preheat your oven to 375 degrees.
• Wash the fillets and pat them dry.
• Place the fillets in a baking pan and top with the garlic, olive oil and about a tablespoon of butter on each filet. Salt and pepper to taste, then put it in the oven.
• Bake for about 15-20 minutes, or until it flakes with a fork and is opaque all the way through.
• Enjoy!