Orange Roughy With Sherry And Herb Sauce Recipes

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300°F.
• Melt butter in saucepan over med. heat. When melted, stir in flour until smooth.
• Stir in chicken broth and sherry.
• Cook until thickened and stir in basil, thyme and chives.
• Spray a 9x13 inch baking dish with cooking spray and lay orange roughy on bottom.
• season fish with salt and pepper and layer with tomato slices. Pour sauce over top of tomatoes.
• Bake for 30-40 minutes or until fish flakes easily.

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
• In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
• Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

HERBED ORANGE ROUGHY

Steps:

• In a small shallow bowl, combine the first seven ingredients; dip fillets on both sides in lemon mixture. , Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in,. from the heat for 5-10 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY WITH SHERRY AND HERB SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken broth and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil, and thyme. Remove from heat, and set aside.
• In the prepared baking dish, arrange the orange roughy fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the broth mixture.
• Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.

ORANGE ROUGHY IN SCALLION AND GINGER SAUCE

Steps:

• Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
• Place the fish fillets in an ovenproof casserole dish.
• Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
• Cod, sole, or flounder may be substituted for the orange roughy.

ORANGE ROUGHY WITH INDIAN-SPICED TOMATO SAUCE

Steps:

• Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
• Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.

CITRUS ORANGE ROUGHY

Steps:

• In a shallow bowl, combine bread crumbs and salt. In another shallow bowl, combine the orange juice, soy sauce, butter, oil and lemon juice. Dip the fillets into orange juice mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork.