Sweet Potatoes Relish With Orange Roughy Recipes

SWEET POTATOES RELISH WITH ORANGE ROUGHY

Steps:

• In a large frying pan over medium heat sauté with olive oil the sweet potatoes and the chopped onion for 5 minutes.
• Add the bell peppers, red and yellow, chicken stock and the zucchini. Cook for 5 minutes. Season with salt and pepper. If a bit dry add more chicken stock. At the least minute add 2 tablespoons of butter to blend.
• Mix panko and the semolina in a plate. Season to taste with salt and pepper. In another plate add some milk. Dip the fillets in the milk and then in the panko-semolina mixture. Press the mixture well on the fish.
• In a large skillet, over medium heat, add olive oil and butter. When the butter is melted and starting to foam, add the fillets. Do not crowd the pan. Press on the fish and let it cook 3 to 4 minutes before turning over. The bottom needs to look golden brown. Turn the fish over with a fish spatula, and cook the other side for another 2 minutes.
• Place the fillets on a plate and pour desired amount of relish over.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

ORANGE-GLAZED SWEET POTATOES

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

SWEET POTATOES WITH ORANGE BITTERS

Steps:

• Preheat the oven to 425°F/220°C.
• Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
• Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
• Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

20 BEST WAYS TO COOK ORANGE ROUGHY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious orange roughy recipe in 30 minutes or less!

MASHED SWEET POTATOES WITH ORANGE ESSENCE

Steps:

• Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
• In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.

PAN-FRIED ORANGE ROUGHY WITH SWEET POTATO FRITES AND CURRY AIOLI

Steps:

• Mix breadcrumbs, garlic, half the zest, 1 tablespoon parsley and a pinch of salt in a bowl.
• Heat 2 tablespoons butter in a small sauté pan over moderate heat. Add the crumbs and toast. Stir mixture and cook for about 2 minutes or until golden. Remove from the heat and set aside to garnish the fish after it is cooked.
• Heat the remaining 2 tablespoons butter in a sauté pan over medium heat. Heat the remaining 2 tablespoons butter in a sauté pan over medium heat.
• Mix the flour, cornmeal, the remaining zest, and 1 teaspoon of salt on a plate. Dredge the fish fillets in the mixture and shake off the excess.
• Pan-fry the fillets about 3 minutes per side until crisp and golden. Set aside and keep warm.
• Deglaze the pan with the orange juice. Pour sauce around the fish, but not over the top. Sprinkle the toasted crumbs on top of the fillets.
• Peel the sweet potato and cut it into quarters. Julienne the quarters lengthwise on a mandolin. Cover with water and place in the fridge for at least 1 hour.
• Heat the vegetable oil in a large stockpot to 365 degrees F.
• Remove the sweet potatoes from the fridge. Drain and thoroughly dry the potatoes. Toss them in a dry bowl with the cornstarch. Fry the potatoes in small batches 2 to 3 minutes until crisp and golden. Drain on paper towels.
• Mix the garlic, orange zest, and egg yolks on high in the small bowl of a food processor until mixture thickens slightly.
• Add lemon juice, curry powder and salt.
• With the processor on high, slowly drizzle in the olive oil. Continue to mix on high until mixture thickens to a consistency of mayonnaise. Refrigerate until ready to use. Serve with Pan-Fried Orange Roughy and Sweet Potato Frites.

BAKED SWEET POTATOES IN ORANGE SAUCE

Steps:

• Prepare and butter a shallow 3-quart baking dish.
• Arrange the potato slices overlapping in rows in the baking dish; set aside.
• In a small saucepan combine sugar, cornstarch and salt.
• Stir in orange juice until well blended; bring to a boil, and cook stirring constantly for about 1 minute.
• Remove from heat and add in butter, and orange peel, and mix until butter has melted.
• Pour over the sweet potatoes in the baking dish (at this point you can cover and set aside until ready to bake later on).
• Set oven to 375 degrees.
• Bake covered for about 45-50 minutes.
• Uncover and baste with sauce, then bake (uncovered) for another 15-20 minutes, or until the potato slices are cooked to desied tenderness (this might take more than 20 minutes).
• When serving, arrange the orange slices around the dish if desired.
• Delicious!

GINGERED SWEET POTATOES WITH ORANGE JUICE

Steps:

• Pierce skin of sweet potatoes in several spots with a fork.
• Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
• Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
• Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

SPICY ROASTED SWEET POTATOES WITH ORANGE & HONEY

Steps:

• Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
• In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
• Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.