Showing posts with label Orange roughy. Show all posts
Fabulous Fish Tacos
in Bell peppers, Cabbage, Cucumbers, Entree, Fish/Seafood, Mozzarella, Orange roughy, Tacos, Tomatoes, Tortillas, Vegetables on Tuesday, April 24, 2012
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
in Entree, Fish/Seafood, Garlic, Mushrooms, Orange roughy, Sauces/Marinades, Shallots on Sunday, December 11, 2011
Say “Mmmmm” 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
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
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!
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