SautÉed Orange Roughy With Cinnamon And Thyme 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.

EASY BAKED ORANGE ROUGHY

Steps:

• Put fish fillets in a greased 11x7 inch baking dish.
• Sprinkle with seasoned salt, pepper, and paprika.
• Drizzle with melted butter.
• Cover and bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.

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.

SAUTEED ORANGE ROUGHY

Steps:

• Heat margarine, wine, dill week, garlic and mushrooms in skillet until hot. Add fish, sauté until fish flakes when tested with a fork. Remove to a warm platter. Sprinkle with parsley. Garnish with lemon.

SAUTÉED ORANGE ROUGHY WITH CINNAMON AND THYME RICE

Steps:

• Prep: Slice the orange roughy into 1 ½ inch squares and rinse with ice cold water. Cleanse the fish by drenching with lime juice and smoothing with hands. Pour ¼ cup of fresh ground black pepper over fish and rub in with hands. Set aside in refrigerator. Bring three cups of water to a boil and stir in thyme and cinnamon. Add rice and stir again. Remove from heat and cover with a paper towel between lid and pot (makes rice perfect). Set aside and keep covered until used. Bring a deep large heavy pan to med/hi. Add veggie oil, onions and garlic, turmeric, and crushed red pepper. Sauté for 1 minute then add orange roughy, paprika, cayenne. Stir well but gently. Sauté for 4 minutes then add butter, white wine, heavy cream, and brown sugar. Again, stir well but gently. Cover and reduce heat to med/low for eight minutes. Serve: Scoop 1 ½ cups of rice onto middle of plate, concave the center of rice lump. Spoon a bunch of orange roughy pieces into center of rice. Surround rice with cucumber slices and pour remaining sauce from sauté pan over orange roughy, rice and cucumbers. Scatter green beans tomatoes and avocado. Finish with salt, pepper and maybe a squeeze of lime.

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.

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.