Citrus Orange Roughy Recipes

Steps:

• In a shallow bowl, combine bread crumbs and salt. In another shallow bowl, combine the orange juice, soy sauce, butter, oil and lemon juice. Dip the fillets into orange juice mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 450° for 15-18 minutes or until fish flakes easily with a fork.

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.

Steps:

• Cut fillets into four pieces if necessary; set side. In a large bowl, combine the orange juice, ketchup, oil, soy sauce, lemon juice and pepper. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add fillets. Seal bag and turn to coat; refrigerate for 2 hours, turning once or twice., Drain and discard marinade. Place fillets on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Sprinkle with sesame seeds.

Steps:

• Sprinkle both sides of the fish fillets with the jerk seasoning; pressing gently to adhere.
• Coat a large nonstick skillet with cooking spray.
• Addin oil and heat over medium-high heat until hot.
• Add fillets; cook for 3 minutes on each side or until fish flakes easily.
• Remove fillets from skillet; set aside and keep warm.
• Add orange marmalade and the remaining ingredients to the skillet.
• Bring mixture to a boil; cook for 1 minute.
• Pour sauce over fish fillets; serve immediately.

Steps:

• Preheat oven to 450 degrees.
• Place fish in a 13 x 9 inch baking dish.
• In a separate pan, cook onion in butter until tender.
• Spread onion mixture on fish.
• Pour orange and lemon juice over all.
• Season with garlic salt, lemon pepper, and parsley.
• Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork.
• If the fish is crowded in the baking dish, you might want to cover it for a few minutes at the beginning of the baking.

Steps:

• Preheat oven to 450°F or grill to medium-high.
• Prepare two 12x18" sheets of aluminum foil.
• Slice zucchini into 1/4" slices. Take two thin slices each off the ends of the lemon, the lime, and the orange.
• Place one slice of each fruit in the center of each sheet of foil. Place the orange roughy fillets over the slices. Taking the remaining fruit, squeeze juice over the fillets. Top the fillets with the sliced zucchini, and squeeze the fruit one more time over the slices.
• Bring up the sides of the foil. Double fold top and ends to seal the packets, leaving room for heat circulation inside.
• Bake for 12-14 minutes on a cookie sheet in the oven, or grill from 10-12 minutes in a covered grill.
• Gently open packets -- watch out for the steam! -- and flip onto a plate to serve.

Steps:

• Cut fish into 4-6 serving-size pieces.
• Combine orange juice, water and wine in large skillet. Bring to boil.
• Add fish pieces and return to a boil,then reduce heat to simmer.
• Simmer 7 or 8 minutes or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter.
• Mix melted butter and cilantro. Drizzle over fish. Add salt and pepper to taste.
• Garnish platter with orange, lime and lemon slices.