Orange Roughy With Vegetables Recipes

Steps:

• mix egg and honey mustard in medium bowl.
• mix bread crumbs and cayenne in large ziplock.
• dip fillets in egg mixture then toss in bread crumb.
• place in refrige for 1/2 hour so crumbs adhere.
• heat oil in large pan and cook about 4-5 min per side (depending on how thick).

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:

• 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.

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:

• Preheat an oven to 500 degrees F (260 degrees C). Move oven rack to position slightly above middle of oven. Generously grease a 13x9-inch baking dish.
• Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl. Pour milk into a separate bowl.
• Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded orange roughy into prepared baking dish in a single layer while breading the rest. Drizzle butter over the breaded fish pieces.
• Bake in preheated oven until fish flakes easily with fork, about 10 minutes.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender. , Sprinkle the fillets with salt and pepper; place over zucchini mixture. Sprinkle with tomato. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted.

Steps:

• Combine lemon-pepper and salt; sprinkle over both sides of fillets. Place in a greased 11x7-in. baking dish. Combine the mushrooms, onions, tomato and green pepper; spoon over fillets. Combine butter and orange juice; pour over fish and vegetables., Cover and bake at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with rice. Sprinkle with cheese if desired.

Steps:

• Saute zucchini, onion, mushrooms and lemon slices in olive oil and margarine until tender, about 3 min.
• Remove lemon slices and set aside. Stir Parmesan cheese, pepper and garlic powder into vegetables.
• Place fish in 13x9 sprayed with pan coating.
• Top with vegetable mixture, put lemon slices on top, and bake at 375o F. until fish flakes easily, about 30 to 35 min.
• Alternate fish: Red snapper, perch, catfish, flounder, or cod.

Steps:

• Preheat grill.
• Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat).
• Take four large pieces of aluminum foil. Place one piece of fish on each.
• Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
• Repeat for the other pieces.
• Wrap tightly and place on grill.
• Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.

Steps:

• Preheat oven to 375 degrees.
• In a glass baking dish, arrange orange roughy fillets and cover with olive oil.
• Sprinkle with tarragon, paprika and kosher salt.
• Bake for 25 minutes if fillets are frozen.
• Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking.
• It will also flake when prodded with a fork.
• I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).