Baked Fish With Orange Sauce Recipes

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SALT-BAKED FISH WITH LEMON-OLIVE RELISH



Salt-Baked Fish with Lemon-Olive Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 2 1/2- to 3-pound whole red snappers, striped bass or black sea bass, scaled and gutted (fins and gills removed)
Freshly ground pepper
1 bunch fresh parsley
1/2 cup fennel seeds
2 3-pound boxes kosher salt (about 17 cups)
Grated zest of 2 lemons, plus 3 tablespoons lemon juice
3 cups egg whites (about 24 ounces)
1/3 cup Castelvetrano or other sweet green olives, pitted and finely chopped
1/2 cup extra-virgin olive oil

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
  • Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
  • Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
  • Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
  • Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
  • To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

BAKED FISH WITH CHEESE SAUCE



Baked Fish with Cheese Sauce image

There's plenty of time to whip up this flaky fish and decadent cheese sauce. Turn a ho-hum weeknight into a special occasion.-Kristin Reynolds, Van Buren, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 orange roughy fillets (4 ounces each)
1 tablespoon butter, melted
2 tablespoons dry bread crumbs
1 tablespoon all-purpose flour
3/4 cup 2% milk
1/2 cup shredded cheddar cheese
1-1/2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.

Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CITRUS BAKED FISH



Citrus Baked Fish image

Salmon works best in this citrus-flavored dish.

Provided by Country Boy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 10

cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
  • Place salmon fillets in the baking dish.
  • Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
  • Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g

ORANGE TILAPIA



Orange Tilapia image

Tilapia baked in orange juice with a garlic basil topping.

Provided by SuperN

Categories     Seafood     Fish     Tilapia

Time 3h30m

Yield 4

Number Of Ingredients 8

4 tilapia fillets
1 ½ cups orange juice
6 tablespoons butter, softened
¾ cup panko bread crumbs
3 tablespoons orange juice
2 cloves garlic, minced
1 tablespoon minced fresh basil
½ cup orange juice

Steps:

  • Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
  • Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
  • Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
  • Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 28.7 g, Cholesterol 86.8 mg, Fat 19.7 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 11.5 g, Sodium 273.1 mg, Sugar 11.4 g

BAKED FISH WITH ORANGE



Baked Fish With Orange image

Make and share this Baked Fish With Orange recipe from Food.com.

Provided by Doreen Randal

Categories     Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 ounces butter
6 ounces fresh breadcrumbs
1 garlic cloves, crushed or 1/2 teaspoon garlic salt
4 white fish fillets, Blue cod is nice
1 orange, juice and rind of, grated
salt, to taste
pepper, to taste

Steps:

  • Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
  • Stir until crumbs have absorbed all the butter.
  • Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
  • Bake uncovered for 20-30 minutes in moderate oven.

Nutrition Facts : Calories 379, Fat 15.1, SaturatedFat 8.1, Cholesterol 92.1, Sodium 478, Carbohydrate 36.5, Fiber 2.8, Sugar 5.9, Protein 23.3

BAKED FISH WITH ORANGE SAUCE



Baked Fish with Orange Sauce image

The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.

Provided by MizzNezz

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs white fish fillets, cut in portions
1/2 cup orange juice
3 tablespoons butter, melted
1 teaspoon grated orange rind
1/2 teaspoon parsley

Steps:

  • Preheat oven to 400F degrees.
  • Place fish in baking pan.
  • Mix orange juice and butter.
  • Pour half this mixture over the fish.
  • Sprinkle the rind over.
  • Bake for 10 minutes.
  • Pour remaining orange mixture over.
  • Bake another 10 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42

SEARED COD WITH BLOOD ORANGE GLAZE



Seared Cod with Blood Orange Glaze image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup blood orange juice
1 blood orange, zested, supremed and coarsely chopped
2 tablespoons sugar
2 tablespoons red wine vinegar
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a high heat.
  • Pat the fish dry with paper towels and sprinkle both sides with salt.
  • When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
  • Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
  • Spoon the sauce over the seared cod and serve immediately.

BAKED FISH FILLETS WITH CITRUS-TEQUILA SAUCE



Baked Fish Fillets with Citrus-Tequila Sauce image

Number Of Ingredients 8

3 cloves garlic (large), minced
2 tablespoons olive oil
1/2 teaspoon salt
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick)
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon tequila
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • 1. Preheat the oven to 400°. Mix half of the garlic with 1 tablespoon of the olive oil and the salt. Rub all over the fish, and place in a single layer on a baking dish and let the fish stand at room temperature about 20 minutes. Bake the fish, uncovered, 12 to 15 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. 2. While the fish bakes, heat the remaining tablespoon of oil in a medium skillet, and cook the remaining garlic until it starts to brown, 45 seconds. Add the orange juice, lime juice, and tequila. Bring to a boil, and immediately stir in the parsley. Remove the pan from the heat. Place the cooked fish on individual serving plates. Stir the fish juices from the baking pan into the sauce. Spoon the sauce over the fish. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CITRUS BAKED FISH



Citrus Baked Fish image

This recipe allows me to combine two things abundant in Florida-fresh fish and orange juice. The orange juice gives the fish a wonderful, tangy flavor.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup thawed orange juice concentrate
1 tablespoon canola oil
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
4 red snapper or tilapia fillets (6 ounces each)
2 orange slices, halved
Paprika

Steps:

  • In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.

Nutrition Facts :

BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE



Baked Cod with Orange, Caper and Olive Sauce image

Categories     Citrus     Fish     Olive     Bake     Low Fat     Orange     Cod     Spring     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 orange
1/2 cup finely chopped seeded plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted Kalamata olives or other brine-cured black olives
1 tablespoon chopped drained capers
1 teaspoon chopped fresh rosemary
Nonstick vegetable oil spray
4 6-ounce cod fillet pieces

Steps:

  • Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

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