Steamed Orange Roughy With Buckwheat Noodles And Asparagusmushr Recipes

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.

STEAMED ORANGE ROUGHY WITH MUSHROOM SAUCE

Steps:

• 1 In a large pot or large fry pan with lid bring about 1" water to boil, season fish with pepper ( soy sauce has enough salt ) . If fillets are thin, fold in half, put fillets in a steamer basket over the boiling water. Reduce the heat to moderately high and steam until just done, about 10 minutes for folded 1/2" fillets. Transfer to plates.
• 2 Meanwhile in a large frying pan, heat 2 tbs oil over high heat. Add mushrooms. Cook until browned about 5 minutes. Top fish with mushrooms.
• 3 Reduce heat to moderately low. Heat remaining tsp oil in pan, add the ginger,garlic and scallions. Cook stirring for 1 minute. Stir in the soy sauce, dry mustad, wine and broth. Simmer, stirring occasionally, until slightly thickend about 2 minutes. .
• Spoon sauce over the mushrooms and fish.

STEAMED ORANGE ROUGHY WITH BUCKWHEAT NOODLES AND ASPARAGUS/MUSHR

Steps:

• In a wok, combine the chicken stock, quartered lemon, parsley stalks and thyme. Place the wok over medium-high heat and bring the stock to a boil. Place the filets of orange roughy in the bamboo steamer. Sprinkle the filets with salt and pepper.
• Place the bamboo steamer over the boiling liquid in the wok. Cover the steamer and steam the fish for 4 to 6 minutes depending on thickness of filets, or until the fish is opaque and just cooked through. Once the fish is cooked, remove the steamer from the wok. In a large saucepan, bring 2 cups of water to a boil over high heat.
• Strain the stock from the wok into the saucepan of boiling water. Return the liquid to a boil. Add the noodles to the boiling liquid and cook for 4 to 5 minutes or until al dente, stirring often. Heat 2 tablespoons of olive oil in the wok over medium-high heat. Swirl the wok to coat with the oil.
• Add the asparagus and morels and stir-fry for 2 to 3 minutes. Add the garlic to the wok and sauté for 1 minute. Sprinkle the lemon zest and lemon juice over the vegetables and season with salt and pepper.
• Toss the stir-fried vegetables with 3 tablespoons of the noodle cooking liquid. Remove from heat. Strain the noodles from the cooking liquid, then season the noodles to taste with salt and pepper. Toss the noodles with 1 tablespoon of olive oil.
• Using a two-pronged carving fork, twist the noodles around the fork and divide them among 4 plates. Place 1 orange roughy filet over each plate of noodles. Divide the stir-fried vegetable among the 4 plates.