Orange Roughy With Fennel Rice Recipes

ORANGE ROUGHY WITH RICE

Steps:

• In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender., Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. , Remove rice from the heat; let stand for 2 minutes. Serve with fish.

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.

BAKED ORANGE ROUGHY AND RICE

Steps:

• Place rice in a greased 13x9-in. baking dish. Layer with the vegetables and fish. Pour the broth and tomatoes over the top; sprinkle with seasonings., Cover and bake at 375° until fish flakes easily with a fork and rice is tender, 25-30 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.

ORANGE ROUGHY WITH VEGETABLES

Steps:

• Spray a 13x9-inch pan with non-stick cooking spray and sprinkle with 1 tablespoon lemon juice.
• Arrange fish in a single layer and sprinkle with 1 tablespoon lemon juice.
• Combine remaining ingredients and spoon over fish.
• Bake uncovered in a 350°F oven for 25-30 minutes, until fish flakes and sauce is thick.

CITRUS ORANGE ROUGHY

Steps:

• Preheat oven to 450 degrees.
• Place fish in a 13 x 9 inch baking dish.
• In a separate pan, cook onion in butter until tender.
• Spread onion mixture on fish.
• Pour orange and lemon juice over all.
• Season with garlic salt, lemon pepper, and parsley.
• Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork.
• If the fish is crowded in the baking dish, you might want to cover it for a few minutes at the beginning of the baking.

ORANGE ROUGHY STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon oil until it is hot over medium-high heat.
• Add in the onion, garlic, and ginger; stir frequently for 2-3 minutes; remove from skillet Heat the other 1 tablespoon oil in the skillet until it is hot.
• Add fish cubes, broccoli, mushrooms, and red bell pepper to the skillet; stir constantly 3-4 minutes or until fish flakes easily.
• Add onion mixture back to the skillet; stir to combine.
• In a measuring cup or small bowl, whisk the cornstarch, water, wine, soy sauce, and hot sauce.
• Pour mixture into the skillet; stir for 1 minute or until thickened.
• Serve over hot cooked rice.

WILD RICE WITH ORANGE & FENNEL

Steps:

• Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
• Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.

ORANGE ROUGHY WITH FENNEL RICE

Steps:

• In 10-inch nonstick skillet, cook fennel and onion in water over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
• Cut fish fillets into 4 serving pieces. Place on rice mixture. Cover; simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.
• Sprinkle fish with paprika and tarragon. Serve with lemon wedges.