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Recipes for Butcher's Choice of Atlanta, Inc. Sh - Orange Roughy Fillets
Recipe Quick Links:
Caribbean Grilled Almond Orange Roughy
Citrus Poached Orange Roughy
Grilled Orange Roughy with Salsa and Avocado Sauce
Italian Orange Roughy
Lemon Broiled Orange Roughy
Orange Roughy in Scallion and Ginger Sauce
Orange Roughy With Sherry and Herb Sauce
Orange Roughy With Tarragon and Vegetables
Oven Fried Orange Roughy
Pineapple-Glazed Orange Roughy
| Caribbean Grilled Almond Orange Roughy |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1 (2 ounces) package sliced almonds, toasted
2 medium-size yellow squash, sliced
4 teaspoons butter or margarine
4 teaspoons fresh lime juice |
1 medium-size red bell pepper, cut into strips
4 teaspoons grated lime rind
1/2 teaspoon Cajun seasoning
4 teaspoons chopped fresh parsley
Salt and pepper to taste |
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Instructions:
Place a orange roughy fillet in center of each foil sheet sprinkle evenly with salt, pepper, and Cajun seasoning. Top evenly with squash and bell pepper dot with butter or margarine. Sprinkle evenly with lime rind, lime juice, parsley and sliced almonds. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
Grill, covered with grill lid, over medium-high heat (350-400º F) for 15 minutes or until fish flakes easily with a fork. |
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| Citrus Poached Orange Roughy |
Prep. Time: 5 min.
Cook-Refridgerage Time: 12-15 min.
Serving Size: 4 servings
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Can be used with:
Sh - Orange Roughy Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1-1/4 cups orange juice
1/2 cup water |
1/3 cup dry white wine
6 teaspoons butter or margarine, melted
4 teaspoons fresh cilantro, chopped
salt and pepper |
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Instructions:
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.
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| Grilled Orange Roughy with Salsa and Avocado Sauce |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30-40 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
Olive Oil
Salsa:
1 medium red pepper
1 medium green pepper
3-1/2 tablespoons corn kernels, drained
1 red onion, finely chopped
1-1/2 tablespoons fresh coriander, finely chopped
1 tablespoon white wine vinegar
60 ml sweet chili sauce |
Avocado Sauce:
1 large avocado
2 tablespoons lime juice
1 teaspoon garlic powder
3 tablespoons mayonnaise
1 pinch cayenne (I do quite a generous pinch)
3/4 teaspoon sugar |
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Instructions:
Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes. Arrange fish on a plate spoon Salsa (instructions below) over the top serve Avocado Sauce (instructions below) on the side.
Salsa:
Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.
Avocado Sauce:
Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed. |
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| Italian Orange Roughy |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30 mins marinade, 5 min. cooktime
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1/2 cup tomato juice
2 tablespoons white vinegar |
1 ounce Italian salad dressing mix
1/4 cupchopped green onions
1/4 cup chopped green peppers |
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Instructions:
Place fish fillets in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Combine tomato juice, vinegar and salad dressing mix; pour over fish. Cover and refrigerate for 30 minutes.
Sprinkle with onions and green pepper. Cover and microwave on high for 2 minutes. Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork. Let stand, covered, for 2 minutes.
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| Lemon Broiled Orange Roughy |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
3 tablespoons lemon juice
1 tablespoon Dijon mustard |
1 tablespoon margarine, melted
1/4 teaspoon fresh coarse ground black pepper
lemon wedges |
|
Instructions:
In a small mixing bowl, stir the first 4 ingredients until well blended; divide mixture in half. Place the fish fillets on a rack of a broiler pan that has been coated with cooking spray. Brush fillets with half the lemon juice mixture.
Broil 5-1/2 inches from heat (with electric oven door partially opened) for 5 minutes or until fish flakes easily. Drizzle with the remaining half of lemon juice mixture. If desired, sprinkle with additional pepper and some salt; serve with lemon wedges. |
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| Orange Roughy in Scallion and Ginger Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5 min.
Serving Size: 2 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
2 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1/3 cup sherry or Vermouth
3 tablespoons low-sodium soy sauce
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2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic |
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Instructions:
Preheat oven to 400º F. Mix all ingredients except fillets in a small bow.
Place fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily. |
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| Orange Roughy With Sherry and Herb Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30-40 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1 tablespoon butter
1 tablespoon flour
1/4 cup chicken broth
1/4 cup sherry wine |
2 tablespoons chives, chopped
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, sliced about 1/4 inch thick |
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Instructions:
Pre-heat oven to 300 degrees.
Melt butter in saucepan over med. heat. When melted, stir in flour until smooth. Stir in chicken broth and sherry. Cook until thickened and stir in basil, thyme and chives.
Sparay a 9x13 inch baking dish with cooking spray and lay orange roughy on bottom. Season fish with salt and pepper and layer with tomato slices. Pour sauce over top of tomatoes.
Bake for 30-40 min or until fish flakes easily.
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| Orange Roughy With Tarragon and Vegetables |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 12-18 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1 zucchini, julienned
1 small red pepper, julienned
1/2 cup red onions, sliced |
2 carrots, julienned
2 tablespoons canola oil
2 tablespoons fresh tarragon, chopped
2 tablespoons butter |
|
Instructions:
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.
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| Oven Fried Orange Roughy |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 6-12 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper |
1 egg white
1/4 cup plain bread crumbs
1/4 cup cornmeal
1-1/2 teaspoons finely grated lemon zest
1/2 teaspoon dried leaf basil |
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Instructions:
Cut orange roughy fillets into serving-size pieces. In a shallow dish or pie plate, combine flour, salt, and lemon pepper; set aside. Beat egg white until frothy. Combine bread crumbs, cornmeal, lemon peel, and basil.
Dip top of fish fillets into flour mixture, shaking off any excess, then dip into egg white, then coat fillets with bread crumb mixture. Spray a shallow baking pan with nonstick spray coating. Place fillets in baking pan coating side up, tucking under any thin edges.
Bake orange roughy at 450° for 6 to 12 minutes, or until fish flakes easily with a fork. |
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| Pineapple-Glazed Orange Roughy |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25-30 min.
Serving Size: 4 servings |
Can be used with:
Sh - Orange Roughy Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
1 (8 ounce) can unsweetened pineapple slices
1-1/2 teaspoons cornstarch |
1/4 teaspoon ground ginger
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
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Instructions:
Drain pineapple, reserving juice; set pineapple aside.
In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small bowl for serving.
Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
Serve fish with pineapple and reserved glaze. |
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