Poached Orange Roughy With Tarragon Sauce 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 BOK CHOY AND CHERRY TOMATOES

Steps:

• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for about 3 minutes, or until soft, stirring occasionally.
• Add the fish, broth, wine, and pepper to the skillet. Bring to a simmer, still over medium-high heat. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the fish flakes easily when tested with a fork.
• Meanwhile, trim and discard the ends of the bok choy stalks. Slice the stalks crosswise into 1/4-inch pieces. Transfer to a small bowl. Cut the bok choy leaves crosswise into thin strips. Transfer to a separate small bowl. Halve the tomatoes. Add to the bok choy leaves. Set aside.
• Put the flour in a small bowl. Add the water, whisking to dissolve. Set aside.
• When the fish is done, use a slotted spatula or slotted spoon to transfer to a platter. Cover with aluminum foil to keep warm. (The fish will continue to cook slightly as it stands.)
• Add the bok choy stalks to the skillet. Increase the heat to medium high and bring to a simmer. Simmer for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
• Stir in the flour mixture. Cook for 1 to 2 minutes, or until thick and bubbly, stirring occasionally. Reduce the heat to low.
• Add the bok choy leaves and tomatoes. Cook for 1 to 2 minutes, or until the leaves are tender and the mixture cools slightly, stirring occasionally. Remove from the heat (leave the stove on).
• Stir in the sour cream. Return to the heat and cook for 1 to 2 minutes, or until warmed through, stirring occasionally. Spoon over the fish.
• Cook's Tip on Bok Choy
• To make slicing bok choy easier, stack the leaves and roll them up together, starting from a long side. Slice the roll crosswise into thin strips.
• nutrition information
• (Per Serving)
• Calories: 157
• Total Fat: 2.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 71mg
• Sodium: 149mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 2 Vegetable
• 3 Very Lean Meat

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.

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.

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.

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.

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 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.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.