Skip to main content

Orange Roughy, Italian-style


This is a simple tasty dish with Italian flair, that's my twist on a Bush's Beans recipe.

The mild flaky fish, tomatoes and beans, plus seasonings, and a splash of red wine vinegar, makes for a delicious meal that's nutritious also.




There is no bean that is actually a "white bean."  Use your choice of beans, such as navy beans, cannelloni beans, pea beans, or Great Northern beans, which are smaller than navy beans, with similar taste and texture.

And, don't forget the thick slice of crusty bread for sopping up the juices! 

Orange Roughy, Italian-style
Adapted

Ingredients:

1 tablespoon olive oil
1/2 cup green onions, sliced
3 cloves garlic, minced
1 pound orange roughy fillets
Salt and seasoned pepper, to taste
1 tablespoon paprika
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannelloni beans (or any white bean), drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon dried basil

Method:

Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add onions and garlic, cook until softened, stirring occasionally.
Meanwhile, season fish with salt and pepper and paprika.
Place in a baking dish.
Bake until fish flakes easily with a fork, about 15-20 minutes.
Add tomatoes to the skillet mixture and cook for 4 minutes.
Stir in beans, vinegar and basil.
Bring to a boil, simmer for 1 minute.
Plate fish and serve with bean mixture.
4 servings


ENJOY!





Comments

  1. Some of my favorite flavors in one dish! Just read in the new Cook's Illustrated that Bush's "white" beans were the best of those they tested. I didn't even know Bush did white beans!! The sun is peeking out. I'm going to do some raking of brown grass and hope to see green sprigs coming up!! Hope you have a sun-filled week.

    Best,
    Bonnie

    ReplyDelete
  2. Yum! Love orange roughy here!

    ReplyDelete
  3. What a lovely idea for a fish topping! I'm a huge fan of canelloni beans. Beautiful, yummy AND healthy!

    ReplyDelete
  4. I'm not too sure about this combination of ingredients, Pam. However, it sure looks mighty enticing and since I do like each ingredient separately, I sure would be willing to give it a try! It sounds healthy and may just be delicious too! Thank you so much for sharing, Pam...

    ReplyDelete
  5. I'm a big fan of beans and this looks delicious. I would probably chose tilapia as I don't see orange roughy very often any more.
    Sam

    ReplyDelete
  6. You know..i've never added beans to such a dish..I like...

    ReplyDelete
  7. I'm not sure that I've ever had beans with fish before.... This looks like a delicious dish! Thanks so much for stopping by my blog. I'll be coming back again soon :-)

    ReplyDelete
  8. This is an interesting combination, fish and beans ~ Thanks Pam ~

    ReplyDelete
  9. I know not to ask if those are home grown onions with all the bad weather you all have had. This looks so tasty...
    hugs

    ReplyDelete
  10. Love a plate if this yummy food. So tempting...

    ReplyDelete
  11. Pam,
    I love Orange Roughy, but have never tried it with beans before. Looks like a great combo. Great Pic.

    ReplyDelete
  12. The white beans are a nice addition to the orange roughy- it looks delicious.

    Velva

    ReplyDelete
  13. Pam, This is what I like to see... A fairly simple fish entree! We don't cook much seafood at home but this one looks possible even with our lack of confidence... Take Care, Big Daddy Dave

    ReplyDelete
  14. Yum Pam! We love beans and this recipe is sure to be a winner!
    Great job!

    ReplyDelete
  15. We discovered orange roughy a few years ago...so good! Can't wait to make this recipe!

    ReplyDelete
  16. Bold and super tasty! I love it!

    ReplyDelete
  17. I love the simple seasonings served with this!

    ReplyDelete
  18. I have got to try something other than Tilapia. This looks like a great start

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews