Orange Roughy With Cucumber Salsa Recipes

GARLIC PARMESAN ORANGE ROUGHY

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
• Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.

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.

ORANGE ROUGHY WITH CUCUMBER SALSA

Steps:

• For salsa, in a small bowl, combine the first seven ingredients; set aside. Sprinkle lemon-pepper over both sides of fillets. , Place on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber salsa.

PAN FRIED ORANGE ROUGHY

Steps:

• -In a large bowl mix flour, cornmeal, garlic salt, pepper, old bay.
• -Season fisn lightly with salt and pepper.
• -Heat medium sautee pan over medium high heat and then add 2oz. of olive
• oil when oil is hot but not smoking flour the fish and pan fry until golden and cooked to perfrction.
• -In a large skillet heat and add 1oz. of olive oil when hot and starting to smoke add spinach toss for 40 sec.add salt and pepper.
• -Mix olives, tomato and cucumbers.
• -Place wilted spinach in the center of a large plate and arange fish on top of spinach and then top with the salsa.

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.

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.