Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan

The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking.  It’s a great choice for those who don’t like the “fishy” taste of fish.

Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.  

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.

 

A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets.  The fish was delicious — so simple to prepare — yet so tasty.  

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!


Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika

Method:

Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe


Happy cooking!

Buttery Baked Lemon-Herbed Orange Roughy

This is the best fish I have eaten in many a day!

And, I know the reason why…

BUTTER ~ the fish is coated with butter!

 

Ready to bake

I generally add no oil, just a shot of cooking spray on the pan, but this orange roughy changed that!

This is a simple fish recipe, adapted slightly, from Pillsbury that turned out splendidly…

First off, I melted butter in the baking pan, then turned the fish to coat the other side with butter. 

Then added a bit of dried basil, and other seasonings, along with a pint of cherry tomatoes; finishing with a splash of wine and lemon juice.  

It was delicious ~ we were just short of licking the platter clean ~ wishing I had made more.

In Paula Deene’s words:   “First I’m gonna add a little butter.  Not to worry cause I’m gonna come back later and add some more butter, ya’ll.”

Buttery Baked Lemon-Herbed Orange Roughy
Printed recipe

Ingredients:

2 tablespoons butter
¾ orange roughy fillets
½ teaspoon dried basil leaves
1 pint cherry tomatoes
½ teaspoon each seasoned salt and pepper
½ teaspoon garlic powder
¼ cup white wine
2 teaspoons fresh lemon juice

Method:

Heat oven to 350°.
Place butter in baking pan.
Heat in oven until butter sizzles.
Place orange roughy fillets in baking dish, turn to coat with butter.
Sprinkle each fillet with basil.
Top with tomatoes and seasonings.
Pour wine and lemon juice over each fillet.
Bake at 350° for about 20 minutes or until fish flakes easily with a fork.
Transfer fish and tomatoes from pan with fish spatula to serving platter.


Enjoy!

Orange Roughy w/Roasted Grape Tomatoes

Orange roughy was mingling with grape tomatoes, black olives and lemon slices for our dinner last evening.

This is a recipe of few ingredients, that’s big on flavor.  Adding the robust zesty taste is Roubsto Italian Dressing by Wishbone.  If you’ve never used it, you’ll be amazed at how zesty delicious it is; it definitely has a kick to it! 

Bake this for a quick delicious dinner ~ it’s good enough for company!

Orange Roughy w/Roasted Grape Tomatoes

Ingredients:

3 orange roughy fillets

1 pint grape tomatoes, halved
Salt and seasoned pepper
1 lemon, sliced thin
1/3 cup Wishbone Robusto Italian Dressing
½ pitted black olives, sliced
Cooking spray

Method:

Preheat oven to 400 degrees.

Spread tomatoes over bottom of 11” x 7” baking dish that has been coated with cooking spray.
Sprinkle fillets with salt and seasoned pepper, place on tomatoes.
Arrange lemon slices over fish.
Combine dressing and olives, spoon over lemon and fillets.
Bake for 15-20 minutes, depending on thickness of fish, until it flakes easily with a fork.
Serve immediately.

ENJOY!

Disclaimer:  It’s just my opinion about the Wishbone dressing.

Skillet Orzo with Orange Roughy and Herbs

Orzo makes a tasty simple base for fish when cooked paella-style on the stove ~ this outstanding dish is the proof!

Orzo is the Italian word for barley. It’s a form of short-cut pasta, shaped like a large grain of rice.  It can be substituted for rice in many recipes, and nutritionally speaking, ounce for ounce, rice and orzo contain nearly the same calories, carbohydrates and sodium.  

Any flaky white fish, such as cod, can be used in this Southern Living recipe.  Salmon could be substituted also.

Stir in broth and orzo; simmer

This makes for a light meal that we really like.  And, I plan on making it many times in the future.

it’s truly sort of mellow and delicious!

Skillet Orzo with Fish and Herbs

Ingredients:

2 tablespoons butter

¾ cup sliced green onions (about 5 onions) divided

4 teaspoons garlic cloves, minced, divided

4 cups vegetable broth

2 cups orzo pasta

½ cup drained sun-dried tomatoes in oil, chopped

½ teaspoon salt

1 teaspoon pepper

1½ cups loosely packed fresh parsley, chopped and divided

1½ pounds orange roughy, sliced into serving-size pieces

1 teaspoon lemon zest

1 tablespoon olive oil

Method:

Preheat oven to 350 degrees.

Melt butter in a 12-inch ovenproof skillet over medium heat.

Add ½ cup sliced green onions and 1 teaspoon garlic, sauté 4 minutes.

Stir in broth, next 4 ingredients and ½ cup parsley.

Bring to a simmer and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in the skillet.

Remove from heat.

Sprinkle fish with salt and pepper.

Place fish in a single layer on hot orzo mixture, and cover skillet.

Bake at 350 degrees for 10 to 25 minutes (depending on thickness of fish) or until it flakes easily with a fork. 

Stir together lemon zest and remaining green onions, garlic and parsley.

Spoon over cooked fish, drizzle with olive oil.

Serve

ENJOY!

Crab-stuffed Orange Roughy

I’ve always ordered stuffed fish of whatever variety in a restaurant ~ it’s a wonder I’ve never made it in my own kitchen.

Orange roughy has a mild delicate flavor, with large flakes of meat that holds up well when cooked.  When paired with the delicious flavor of crab, you have a perfect dinner that’s elegant, without straining the food budget by ordering it at a restaurant.

This recipe looks way more time-consuming than it is. The stuffing is rich, moist, and delicious ~ if you prefer, it could be assembled an hour or two ahead of time and refrigerated until rolling and baking.  I like a little heat in the mix, adjust the seasonings to what you like.

It’s delicious, dignified, and easy as cherry pie! 

Crab-stuffed Orange Roughy

Ingredients:

4 orange roughy fillets, about 6 ounces each

1 small onion, chopped

1 celery rib, chopped

1 tablespoon garlic, minced

3 tablespoons butter

2 tablespoons diced pimento

1 cup lump crabmeat, drained

1/3 cup dry bread crumbs

1 tablespoon Penzy’s Ozark Seasoning or 1 teaspoon seafood seasoning

½ teaspoon red pepper flakes

½ teaspoon seasoned pepper

1 tablespoon lemon juice

1 egg, beaten

2 tablespoons melted butter

½ teaspoon paprika

Method:

Preheat oven to 400 degrees.

Heat butter in a large skillet; add celery onion and garlic.

Sauté until tender.

Remove from heat, stir in remaining ingredients through beaten egg, (up to melted butter.)

Spray a 9” x 13” baking dish with cooking spray.

Spread ¼ cup crab mixture out over each fillet.

Starting with the pointed end, roll up each fillet.

Place seam-side down in the baking dish.

Brush with melt butter.

Sprinkle each fillet with paprika.

Bake for 20-25 minutes, until it flakes easily with a fork.

ENJOY!

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!

Fabulous Fish Tacos

I tried something new for us last night for dinner ~ fish tacos.  Kathy, our daughter-in-law, was talking a while back about how great fish tacos are.  I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.

Most times, in restaurants and in recipes, the fish is deep fried.  It’s delicious that way, but I thought it was better left to the restaurants.  I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese.  Yes, mozzarella!

Bill and I thought they were delicious!  The concept is so easy and they’re healthy also.  As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!”  I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there.  So, be sure to include that in yours!

So Kathy, the next time you and Matt are here for a meal, it will be fish tacos!  Unless it’s breakfast time…

Orange Roughy Fish Tacos

Ingredients:

1½ pounds orange roughy or another flaky white fish

1 tablespoon olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 medium onion, chopped

½ cucumber, chopped

½ green bell pepper, chopped

1 small tomato, chopped

Shredded cabbage or lettuce

Sport peppers (for mine)

Salsa, your favorite

Mozzarella cheese, shredded

3 flour tortilla shells

3 hard taco shells

Method:

Add oil to skillet and heat.

Add fish filets, garlic powder, paprika, salt and pepper.

After fish is sautéed, remove to plate and keep warm.

In same skillet, sprayed with cooking spray, heat tortilla and taco shells.

Assemble tacos however you like.

ENJOY!  They’re delicious!

Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!

Orange Roughy in Garlic Butter Sauce

Say “Ummmm” to orange roughy!

 

With the holiday baking beginning, it’s a great time for a light entrée.  Orange roughy is a wonderful sweet fish that’s low in fat, has firm white flesh with a mild flavor and was virtually unknown until 1975 when it was discovered in deep waters off New Zealand.  It became a hit at the fish markets almost instantly and an industry quickly established itself.  It’s available year round.

The secret to cooking orange roughy is not overcooking it, which makes it tough.  When done, its flesh is opaque and the inside is moist.  Since it is not an oily fish, it is best to add butter or olive oil when cooking it.  Orange roughy is a versatile fish that lends itself to a wide variety of preparation methods.  The following recipe of mine is a favorite of ours; light, very easy to prepare and good.  Serve with your favorite side dish and you will have a delicious dinner!

Orange Roughy in Garlic Butter Sauce

Ingredients:

4 (6 ounce) orange roughy filets,

4 garlic cloves, chopped finely

2 shallots, chopped finely

2 tablespoons butter

1 tablespoon olive oil

1 (10 ounce) can sliced mushrooms, drained well

salt and pepper, to taste

¼ cup parsley, chopped

1 teaspoon paprika

Method:

Melt butter in micro, add olive oil and chopped garlic and shallots.

Place orange roughy in 13” x 9” baking dish.

Place mushrooms on top. 

Drizzle butter mixture over top.

Sprinkle salt and pepper over all.

Spread chopped parsley.

Top with paprika.

Bake in 400 degree oven for 15 to 20 minutes, until done.  Fish should flake easily.

Transfer to serving plate, spoon mushrooms over top, serve immediately.

ENJOY!