Orange Roughy With Tarragon Recipes

ORANGE ROUGHY WITH TARRAGON

Steps:

• Preheat oven to 375 degrees.
• In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
• Sprinkle with tarragon, paprika and kosher salt.
• Bake for 25 minutes if fillets are frozen.
• Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.
• It will also flake when prodded with a fork.
• I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).

ORANGE ROUGHY WITH TARRAGON AND VEGETABLES

Steps:

• Preheat grill.
• Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat).
• Take four large pieces of aluminum foil. Place one piece of fish on each.
• Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
• Repeat for the other pieces.
• Wrap tightly and place on grill.
• Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.

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.

ORANGE ROUGHY WITH TARTAR SAUCE

Steps:

• Place three fillets on a double thickness of heavy-duty foil (about 18 in. square); repeat with remaining fillets. Sprinkle fish with seasoning; dot with butter., Fold foil around fish and seal tightly. Grill packets, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape., In a small bowl, combine the sauce ingredients; serve with fish.

SAUCY ORANGE ROUGHY

Steps:

• In a small microwave-safe dish, combine the first six ingredients until smooth. Microwave, uncovered, on high for 45 seconds; stir. Cook 45 seconds longer or until thickened. Stir in orange zest and tarragon; set aside., Place fish in an ungreased 11x7-in. microwave-safe dish, with the thickest side toward the outside of the dish. Sprinkle with salt. Cover and microwave on high for 3 minutes. , Top with orange sauce. Microwave, uncovered, on high for 30-45 seconds or until fish flakes easily with a fork. Serve with orange slices and fresh tarragon if desired.

TARRAGON FISH AND VEGETABLES

Steps:

• Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

ORANGES WITH HONEY AND TARRAGON

Steps:

• Combine honey, juice and liqueur in small saucepan and heat just to simmer to blend. Remove from heat; cool to room temperature.
• Using sharp knife, peel oranges down to flesh, removing all trace of white pith. Do this over bowl to catch any juices. Slice oranges one-half-inch thick; remove any seeds.
• Arrange orange slices in shallow serving dish. Add any juices from trimming oranges to honey mixture. Scatter tarragon leaves over oranges; drizzle with honey mixture. Cover; refrigerate and serve.

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.

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.