Best 6 Graces Cajun Orange Roughy Recipes

GRACE'S CAJUN ORANGE ROUGHY

Steps:

• 1. IN 1 BOWL PLACE MILK. IN ANOTHER PLACE FLOUR. IN ANOTHER PLACE YELLOW CORN MEAL
• 2. NOW UR SEASONDING NAMED ABOVE GO IN YELLOW CORN MEAL ABOUT 2 TEASPS OF CAJUN MORE IF U SO DESRE.
• 3. U KNOW WHEN FRYER IS READY WHEN U DROP A FEW DROPS OF WATER IN IT AND IT DANCES ON TOP
• 4. IF U SO DESRE TO A DASH OF SALT AND PEPPER IN FLOUR. BUT IF U SPRINKLE A LIL ON WHEN U TAKE OUT OF FRYER IT WILL STICK TO IT.
• 5. NOW FIRST DRUDGE FISH IN MILK THEN IN FLOUR THEN IN YELLOW CORMEAL [THATS SEASONED]. AND PLACE 1 IN AT A TIME SO THEY DON'T COOK TOGETHER. THEN REPEAT WITH EACH PIECE OF FISH
• 6. HOPE U LIKE THIS RECIPE

GLAZED ORANGE ROUGHY

Steps:

• Place fillets on an ungreased shallow baking pan. Broil 4-6 in. from the heat for 5-6 minutes. Combine spreadable fruit, butter and mustard; spoon over fillets. Broil 3-4 minutes longer or until fish flakes easily with a fork (do not turn).

HERBED ORANGE ROUGHY

Steps:

• In a small shallow bowl, combine the first seven ingredients; dip fillets on both sides in lemon mixture. , Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in,. from the heat for 5-10 minutes or until fish flakes easily with a fork.

ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS

Steps:

• Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
• Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.

CRAB STUFFED ORANGE ROUGHY

Steps:

• Preheat oven to 350 degrees.
• Spray and 8-x 8-inch baking dish with cooking spray, set aside.
• In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
• Stir in 5 ounces of the crabmeat.
• Rinse and pat fish dry.
• Spoon ¼ of the crab mixture onto each fillet and roll up.
• Place in prepared baking dish seam side down.
• Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
• Bake for 20-25 minutes or until fish flakes easily.
• Meanwhile in a small saucepan melt margarine.
• Lightly sauté onion.
• Add wine, chicken broth, flour and pepper.
• Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
• Spoon sauce over fish and serve immediately.

DELECTABLE BAKED ORANGE ROUGHY

Steps:

• Pull off four sheets of good quality aluminum foil, each about 24 inches long. Double each one over so it's a foot long and spray with the cooking spray.
• Pre-heat the oven to 375-degrees F.
• Lay out a fillet on each sheet of foil and pull the sides up a bit so that it will hold liquid.
• Squeeze a half lemon over each fillet. Cut up the spent lemons into wedges and put the pieces around the fish.
• Pour the melted butter equally over each fillet. Lightly dust the top of each fillet with the paprika. Instead of paprika, you could substitute Old Bay Seasoning, which yields an excellent flavor. In any case, you may not need all the spice, depending on the size of your fillets.
• Close the foil and make a seal. Place the closed foil bowls into the oven, middle rack, and bake for 15 minutes.
• Revove the foil bowls from the oven, carefully open them to expose the filets and place them all on a sheet pan. Re-set the oven to "broil" (on "high" if there is a setting), and return the fish to the oven just above the middle rack. Broil for just a few minutes until you see very slight browning, no more than 5 minutes.
• Garnish with the parsley sprigs and serve hot with basmati rice on the side. (See: Recipe #217802 ). You can just leave the fish on the foil and place it on serving plates if you wish.