Orange Roughy Recipes

Species Name: Orange Roughy (Hoplostethus atlanticus)

Source: Regulatory Fish Encyclopedia

Baked Italian-Style Orange Roughy

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy
1/4 cup Italian seasoned
    bread crumbs
2 tbsp. grated Parmesan
    cheese

Makes 2 servings

2 tbsp. grated Romano cheese
1/4 tsp. garlic powder
1/2 tsp. salt, or to taste
1/4 cup butter, melted
1 tbsp. chopped fresh parsley

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Coat a medium baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake 10 to 15 minutes, or until the fish flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Seafood Almondine

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy*
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
1 tablespoon margarine

Makes 2 servings

2 tablespoons sliced
   almonds (optional)
Lemon wedges and parsley
   for garnish

Directions:

Thaw seafood per instructions and pat dry; sprinkle with lemon pepper and lemon juice. Arrange fish on a lightly non-stick sprayed baking sheet; preheat oven to 400°F and cook 12-14 minutes or until fish flakes easily with a fork. Sauté almonds in a pan with margarine and pour over fish. Serve immediately with lemon wedges and parsley garnish.

*Also delicious with Cod, Flounder, Rainbow Trout and Tilapia

Download a printable copy (Acrobat PDF - 89k)

Margarita-Grilled Orange Roughy

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy
1/4 cup tequila
1/4 cup triple sec
1/2 cup fresh lime juice
1/2 tsp. salt
3 cloves garlic, finely minced
1 tbsp. vegetable oil

Makes 2 servings

Salsa:
2 medium tomatoes, peeled,
   cored, and chopped
1 sm clove garlic, minced
2 green onions, thinly sliced
1 tbsp. diced red onion
1 sm jalapeno or serrano chili
   pepper, seeded and finely
   chopped
1 tbsp. minced fresh cilantro
1/4 tsp. salt
dash sugar
1 tbsp. lime juice

Directions:

Thaw seafood per instructions. Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 1 tbsp. oil. Pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Shortly before serving time, combine salsa ingredients in a serving dish. Heat oiled grill to very hot. Remove fish from the marinade, reserving marinade, and pat dry. Cook on the well-oiled grill, (or use fish cooking basket), for about 4 minutes per side or until fish is opaque. Meanwhile, boil marinade in saucepan for about 2 minutes and strain. Spoon a little of marinade over fish fillets. Serve with fresh tomato salsa.

Download a printable copy (Acrobat PDF - 182k)

Orange Roughy with White Wine

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy
1 cup white wine
1/2 cup all-purpose flour

Makes 2 servings

1 tsp. salt
1 tsp. black pepper
2 tbsp. butter
1 small onion, finely chopped
1 tsp. capers (optional)

Directions:

Thaw seafood per instructions. Combine flour, salt, and pepper. Dredge orange roughy fillets in the mixture and shake off excess. Heat pan over medium-high heat and add butter and fish, cook 1-2 minutes, then add white wine and onions. Gently sauté until cooked through, approximately three minutes each side. Fish is done when it flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Seafood Piccata

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy*
1 tablespoon flour
1 tablespoon butter
   or margarine

Makes 2 servings

2 tablespoons lemon juice
2 tablespoons minced parsley
4 thin slices lemon for garnish
Salt and pepper to taste

Directions:

Thaw seafood per instructions and pat dry. Season lightly with salt, pepper and flour. Heat butter in a non-stick skillet over medium heat until it bubbles. Add fish and cook for 3-5 minutes, turn and add lemon juice and parsley. Cook another 30 seconds or until fish flakes easily with a fork.

*Also delicious with Catfish, Cod and Flounder

Download a printable copy (Acrobat PDF - 89k)

Seafood Skillet

Ingredients:

1 (12 oz.) package Beacon
   Light^® Orange Roughy*
1 tablespoon butter
  or margarine
2 tablespoons onion, minced
4 medium potatoes, sliced
   and boiled

Makes 2 servings

1 can light mushroom soup
1 1/2 cups lowfat milk
1 tablespoon Worcestershire
   sauce
1/2 cup frozen green peas

Directions:

Thaw seafood per instructions and pat dry. Mix potatoes, soup, milk, Worcestershire sauce and peas in a large bowl; set aside. In a large skillet over medium heat, melt butter; add onion and sauté for about 1 minute. Add fish and cook for another 2 minutes. Turn fish and add potato mixture. Cover and heat for about 8 minutes. Fish is done when it flakes easily with a fork.

*Also delicious with Cod, Flounder and Tilapia

Download a printable copy (Acrobat PDF - 89k)