ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES
This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!
Provided by L.m.vengo
Categories European
Time 36m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 9
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.
ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA
Categories Fish Herb Onion Tomato Vegetable Bake Sauté Dinner Green Bean Hot Pepper Summer Jalapeño Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For salsa:
- Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
- For fish:
- Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
- Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
ZA'ATAR TOMATOES
Make and share this Za'atar Tomatoes recipe from Food.com.
Provided by Elmotoo
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Core tomatoes & slice into thick rounds (thirds or fourths).
- Place in 1 layer on a large sided baking sheet. Drizzle a small amount of olive oil on each tomato & sprinkle za'atar on top.
- Bake for 10 minutes or until hot but not mushy.
Nutrition Facts : Calories 92.4, Fat 7.1, SaturatedFat 1, Sodium 9.2, Carbohydrate 7.1, Fiber 2.2, Sugar 4.8, Protein 1.6
BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS
We really like Orange Roughy this is good with tomatoes and herbs.The recipe comes from Diabetic Gourmet.
Provided by Barb G.
Categories Orange Roughy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray an ovenproof skillet with nonstick pan spray.
- Melt butter in skillet.
- Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
- Stir in tomato and seasonings.
- Cover and simmer for 5 minutes.
- Add the fish to the skillet.
- Cover with the sauce.
- Pour wine over the fish.
- Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
- Remove the fish to a heated platter.
- Simmer the sauce in the skillet.
- Reduce to 2/3 cup.
- Stir in tomato paste.
- Reheat and pour over the fish.
SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO
Seared Ahi served with Italian vegetables makes an easy and fresh tasting meal. Add fresh bread and wine if you like! Note, either fresh or canned tomatoes can be used.
Provided by CaliforniaJan
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
- Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
- Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
- Garnish with the remaining basil and mint.
Nutrition Facts : Calories 313.4, Fat 16.3, SaturatedFat 2.8, Cholesterol 59.6, Sodium 726.4, Carbohydrate 6.2, Fiber 1.9, Sugar 2.1, Protein 34.6
CITRUS ORANGE ROUGHY
"I hope you enjoy this wonderful recipe sent in by a total 'non-fish' person," writes Janet Escovitz of Pittsburgh, Pennsylvania. "I love this baked orange roughy with crumb topping...and I love to serve it, too-to rave reviews! It's also quick and ultra-easy to prepare."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 996mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE
I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes.
Provided by JustJanS
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
- When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
- Reserve for garnishing.
- Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
- Add the veal chops and cook until golden, 5 to 6 minutes.
- Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
- Remove from the pan, place on a warm platter, cover with foil, and keep warm.
- Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
- Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
- Add the olives, capers, and fresh sage and stir together.
- Add the lemon juice and salt and pepper to taste.
- To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
- Garnish with crisp sage leaves and serve immediately.
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