Best 4 Orange Roughy In A Mushroom Sauce Recipes
Orange roughy, a mild and delicate fish, is perfectly complemented by the rich and earthy flavors of mushrooms in this easy-to-make dish. Pan-seared until golden brown, the fish is then simmered in a creamy mushroom sauce, creating a flavorful and elegant entrée. Served over rice or mashed potatoes, this dish is sure to impress your dinner guests.
With just a few simple ingredients, you can easily recreate this restaurant-quality dish in your own kitchen. The recipe includes step-by-step instructions and cooking tips to ensure perfect results every time. Whether you're a seasoned cook or a beginner, you'll find this recipe easy to follow and enjoyable to make.
In addition to the main recipe, the article also includes two variations: Orange Roughy with Mushroom and Leek Cream Sauce and Pan-Seared Orange Roughy with Mushroom and Spinach. These variations offer different flavor profiles and cooking techniques, allowing you to customize the dish to your personal preferences.
With its detailed instructions, helpful tips, and delicious variations, this article provides everything you need to create a memorable and flavorful orange roughy dish. So gather your ingredients, preheat your pan, and get ready to indulge in this culinary delight.
FISH FILLETS WITH MUSHROOM SAUCE
Steps:
- Enjoy.
Nutrition Facts : Calories 361 kcal, Carbohydrate 12 g, Cholesterol 197 mg, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, Sodium 545 mg, Sugar 6 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
ORANGE ROUGHY IN A MUSHROOM SAUCE
Easy to prepare - I used it the first time I ever prepared fish!
Provided by tirsabel
Categories Fish Recipes
Time 55m
Yield 3
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil, and coat with cooking spray.
- In a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. Season with lemon pepper, Italian seasoning, pepper, and salt. Remove from heat, and allow to cool about 10 minutes. Thoroughly blend in the yogurt and Parmesan cheese.
- Arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. Top fillets with the remaining mushroom mixture. Sprinkle with bread crumbs.
- Bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. Season with paprika and garnish with parsley to serve.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 31.6 g, Cholesterol 81.3 mg, Fat 4.1 g, Fiber 3.6 g, Protein 40 g, SaturatedFat 1.6 g, Sodium 1123.8 mg, Sugar 21.4 g
LEMON-ORANGE ORANGE ROUGHY
Steps:
- Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 7.9 g, Cholesterol 67.2 mg, Fat 4.3 g, Fiber 2.3 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 139.2 mg, Sugar 4 g
ORANGE ROUGHY IN ORANGE SAUCE
I really enjoyed this fish -- first time I really enjoyed poached fish -- but this was great. Good with or without the lavender. Recipe source: local newspaper which was originally printed in Cooking with Lavender.
Provided by ellie_
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Pepper both sides of the fish.
- Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
- Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
- Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
- Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
- Place fish on plates and top with vegetables, spooning sauce over fish.
Tips:
- When choosing orange roughy, look for fish that is firm to the touch and has a mild, slightly sweet smell.
- If you are using frozen orange roughy, thaw it in the refrigerator overnight or in cold water for 30 minutes before cooking.
- To make the mushroom sauce, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms in butter until they are browned and softened.
- Add white wine and chicken broth to the mushrooms and simmer for 10 minutes.
- Thicken the sauce with a roux made from butter and flour.
- Season the sauce with salt, pepper, and herbs, such as thyme and rosemary.
- Serve the orange roughy with the mushroom sauce and your favorite sides, such as rice, mashed potatoes, or roasted vegetables.
Conclusion:
Orange roughy in a mushroom sauce is a delicious and elegant dish that is perfect for a special occasion. The fish is mild and flaky, and the mushroom sauce is rich and flavorful. This dish is sure to impress your guests.
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