Crab Stuffed Orange Roughy Recipes

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CRAB STUFFED FISH FILLETS



Crab Stuffed Fish Fillets image

This truly is so tasty and impresses everyone who has had it. I chop everything and then it comes together easily. I am not sure where I even got this recipe it has been so long. I have used haddock, cod, flounder and orange roughy and they all were great with this recipe.

Provided by jellyko

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 stalk chopped celery
3 chopped green onions
2 minced garlic cloves
1/2 lb fresh crabmeat
1/4 teaspoon salt
1/4 teaspoon pepper
1 slightly beaten egg
6 fish fillets (4 oz each)
1/4 cup olive oil
1 cup soft breadcrumbs
1/2 cup parmesan cheese
1 chopped plum tomato
2 tablespoons lemon juice
1/2 cup melted butter

Steps:

  • Cook celery, green onions and garlic in hot oil over medium heat until tender.
  • Remove from heat.
  • Add crabmeat and all else except fish and melted butter.
  • Brush fish with melted butter.
  • Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
  • Fold other half over top (can toothpick).
  • Place in 9 x 13 inch pan.
  • Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
  • Cover and bake at 375°F for 20 minutes.
  • Uncover and bake 10 minutes more until fish flakes easily.

BREADED ORANGE ROUGHY



Breaded Orange Roughy image

"My family loves fish, so I serve it often," writes Joann Frazier Hensley of McGaheysville, Virginia. "Seasoned pepper really adds to the flavor of these tender fillets."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup crushed cornflakes
2 teaspoons seasoned pepper
1/4 teaspoon salt
4 large egg whites
1/4 cup water
6 orange roughy fillets (4 ounces each)
1/4 cup all-purpose flour

Steps:

  • In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 400mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CRAB STUFFED ORANGE ROUGHY



Crab Stuffed Orange Roughy image

Tip: To reduce sodium in recipe substitute a sodium free Cajun seasoning for the regular Cajun or Old Bay seasoning. Yield: 4 servings

Provided by Gingerbear

Categories     Orange Roughy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

butter-flavored cooking spray
1/2 cup seasoned dry bread crumb
1/2 cup egg substitute
2 tablespoons finely chopped sweet onions
2 tablespoons finely chopped red bell peppers or 2 tablespoons green bell peppers
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning
1 teaspoon dried mustard
1/2 teaspoon dried parsley
1 teaspoon hot red pepper sauce
8 ounces backfin lump crabmeat, divided use
4 orange roughy fillets (approximately 6 ounces each)
2 tablespoons fresh lemon juice or 1/2 small lemon juice, from
1/2 teaspoon paprika
1 tablespoon light margarine (45 calories per tablespoon)
2 green onions, chopped
1/2 cup white wine
1/2 cup low sodium chicken broth
1 tablespoon flour
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spray and 8-x 8-inch baking dish with cooking spray, set aside.
  • In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
  • Stir in 5 ounces of the crabmeat.
  • Rinse and pat fish dry.
  • Spoon ¼ of the crab mixture onto each fillet and roll up.
  • Place in prepared baking dish seam side down.
  • Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
  • Bake for 20-25 minutes or until fish flakes easily.
  • Meanwhile in a small saucepan melt margarine.
  • Lightly sauté onion.
  • Add wine, chicken broth, flour and pepper.
  • Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
  • Spoon sauce over fish and serve immediately.

BAKED ORANGE ROUGHY ITALIAN-STYLE



Baked Orange Roughy Italian-Style image

The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.

Provided by TKFraz

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

¼ cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic powder
½ teaspoon salt, or to taste
1 pound orange roughy fillets
¼ cup butter, melted
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
  • In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
  • Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
  • Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 5.4 g, Cholesterol 104.7 mg, Fat 14.4 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 8.4 g, Sodium 645 mg, Sugar 0.4 g

LEMON-ORANGE ORANGE ROUGHY



Lemon-Orange Orange Roughy image

Orange roughy fillets with a citrus twist. Very quick to prepare.

Provided by Brian Ehrler

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
4 (4 ounce) fillets orange roughy
1 orange, juiced
1 lemon, juiced
½ teaspoon lemon pepper

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.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 7.9 g, Cholesterol 67.2 mg, Fat 4.3 g, Fiber 2.3 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 139.2 mg, Sugar 4 g

TANGY CRAB-STUFFED SOLE



Tangy Crab-Stuffed Sole image

There's a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup butter
4-1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 to 3 teaspoons lemon juice
FILLETS:
1 large egg, lightly beaten
1 package (8 ounces) imitation crabmeat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounces each)

Steps:

  • For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper. , Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.

Nutrition Facts : Calories 500 calories, Fat 29g fat (17g saturated fat), Cholesterol 205mg cholesterol, Sodium 1342mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

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