Best 5 Orange Baked Fish And Shrimp Recipes

ORANGE BAKED FISH AND SHRIMP

Steps:

• 1. Place filets in large oven cooking bag and put the shrimp on top of the filets.
• 2. Pour the orange flavored liqueur over the seafood.
• 3. Close the cooking bag and bake in 350 degree oven for 12 - 15 minutes.
• 4. If you prefer you can use orange juice instead of the liqueur.

BAKED FISH WITH ORANGE SAUCE

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

BAKED FISH WITH ORANGE

Steps:

• Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
• Stir until crumbs have absorbed all the butter.
• Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
• Bake uncovered for 20-30 minutes in moderate oven.

SHRIMP WITH ORANGE-LIME SAUCE

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.