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Orange Roughy Fillets
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What a catch! Boneless, skinless fillets with a mild flavor that is sure to please! Serve our Orange Roughy Fillets with your favorite side dish to make a delightful meal. Caught off the clean waters of New Zealand. These Boneless skinless filets are mild and tender every time. Our fillets are sold by the pound. A two-pound portion serves four to five people.
Feature Price $11.99 lb.
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Orange Roughy Fillets Recipes |
Broiled Orange Roughy
Ingredients:
- 2 lbs. of Orange Roughy Fillets
- 2 T. water
- 1 t. peeled, minced gingerroot
- 1/2 t. lemon juice
- 1/2 t. soy sauce
- 1/4 t. crushed red pepper
- 2 T. toasted sesame seeds
Place fillets in a shallow baking dish. Combine water, ginger, lemon juice, soy sauce and crushed red pepper and process in a blender until smooth. Pour over fillets, cover and marinate in refrigerator about two hours.
Remove the fillets from the marinade and coat both sides with sesame seeds. Spray a broiler rack with non-stick vegetable spray and heat broiler.
Broil about four inches from heat for six to eight minutes or until fish flakes easily with a fork. Keep the door propped open slightly.
Arrange on a warm serving platter and spritz with more lemon juice. Don’t overcook.
Serves: 6
Nutritional Data
g edible weight:
Calories...................
Protein....................
Total lipid (fat)..........
Omega-3.................... |
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Roasted Orange Roughy Fillets with Dill and Spinach
Ingredients:
- 4 6-oz skinless orange roughy fillets (can also use snapper or flounder)
- Nonstick vegetable oil spray
- 1-tbs. fresh lemon juice
- 4-tsp Dijon mustard
- 8-tbs. finely chopped fresh dill or 2 tbs. dried dillweed
- 1-tsp olive oil (preferably extra-virgin)
- 2 10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained
- 1 garlic clove, minced
- 1 lemon, quartered lengthwise
Preheat oven to 450F. Spray glass-baking dish with nonstick vegetable oil. Arrange fish fillets in dish and sprinkle with 1 tbs. fresh lemon juice. Spread 1-tsp Dijon mustard over each fillet. Sprinkle fish with 7 tbs. chopped dill. Bake until fish fillets are just cooked through, about 10 minutes.
Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add spinach and minced garlic and stir just until spinach is wilted, about 3 minutes.
Using tongs, transfer spinach to serving platter, leaving pan juices behind, top with fish fillets. Garnish with remaining 1 tbs. chopped dill and lemon wedges.
PER SERVING: 270-calories; 4 g- fat; 342 mg-sodium; 34 mg- cholesterol
Serves: 4
Nutritional Data
g edible weight:
Calories...................270
Protein....................
Total lipid (fat)..........4
Omega-3.................... |
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