Best 3 Orange Roughy With Tomato Cilantro Salsa Recipes

**Orange Roughy with Tomato-Cilantro Salsa: A Culinary Symphony of Flavors**

Prepare to embark on a culinary adventure with our tantalizing Orange Roughy with Tomato-Cilantro Salsa recipe. This delectable dish presents a harmonious blend of flavors and textures, featuring tender, flaky orange roughy fillets enveloped in a vibrant and refreshing salsa. The salsa, crafted from a medley of ripe tomatoes, zesty cilantro, tangy lime juice, and a hint of garlic and onion, adds a burst of freshness to each succulent bite. Accompanied by simple yet flavorful sides like roasted vegetables or a crisp green salad, this recipe promises a delightful and satisfying meal that will leave you craving more.

**Additional Recipe Options:**

**1. Orange Roughy with Lemon-Caper Sauce:** This variation offers a tangy twist to the classic orange roughy dish. The zesty lemon-caper sauce, brimming with the brightness of lemon juice and the piquant flavor of capers, perfectly complements the delicate fish.

**2. Orange Roughy with Mango Salsa:** For a tropical twist, this recipe pairs orange roughy with a vibrant mango salsa. The salsa, bursting with the sweetness of mango, the tanginess of red onion, and the freshness of cilantro, adds a delightful layer of flavor to the mild fish.

**3. Pan-Seared Orange Roughy with Herb Butter:** Simplicity shines in this recipe, where pan-seared orange roughy fillets are topped with a luscious herb butter. The butter, infused with the aromatic flavors of parsley, chives, and thyme, melts over the fish, creating a rich and flavorful glaze.

**4. Baked Orange Roughy with Parmesan Crust:** This recipe elevates orange roughy with a golden-brown Parmesan crust. The crispy Parmesan crust, made from a mixture of grated Parmesan cheese, bread crumbs, and herbs, adds a delightful textural contrast to the tender fish.

**5. Orange Roughy Fish Tacos:** These tacos offer a fun and flavorful twist on the classic fish taco. Orange roughy is grilled or pan-seared until flaky and nestled in warm tortillas. Topped with a tangy tomato-cilantro salsa, creamy avocado slices, and a drizzle of lime juice, these tacos are sure to be a hit.

Let's cook with our recipes!

FOUR-TOMATO SALSA

Four-Tomato Salsa image

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 56 servings (14 cups).

Number Of Ingredients 17

Ingredients

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncini, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

Steps:

In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES

Orange Roughy With Sauteed Olives, Capers & Tomatoes image

This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!

Provided by L.m.vengo

Categories European

Time 36m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
2 orange roughy fillets
1/2 cup chopped fresh parsley
1/4 teaspoon dry crushed red pepper
4 cups cherry tomatoes, halved
1 cup kalamata olives or 1 cup other brine-cured black olives, whole
1/8 cup capers
6 garlic cloves, minced
3 tablespoons sauvignon blanc wine

Steps:

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS

Baked Orange Roughy With Tomatoes and Herbs image

We really like Orange Roughy this is good with tomatoes and herbs.The recipe comes from Diabetic Gourmet.

Provided by Barb G.

Categories Orange Roughy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon butter
1 large tomatoes, seeded and chopped
1/2 teaspoon salt
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon fresh ground pepper
4 orange roughy fillets (1 pound)
1/2 cup dry white wine
2 tablespoons tomato paste

Steps:

Preheat oven to 350°F.
Spray an ovenproof skillet with nonstick pan spray.
Melt butter in skillet.
Sauté the onion and garlic in the skillet over medium heat until soft, about 5 minutes.
Stir in tomato and seasonings.
Cover and simmer for 5 minutes.
Add the fish to the skillet.
Cover with the sauce.
Pour wine over the fish.
Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
Remove the fish to a heated platter.
Simmer the sauce in the skillet.
Reduce to 2/3 cup.
Stir in tomato paste.
Reheat and pour over the fish.

Tips:

Choose the Freshest Fish Possible: Orange Roughy is a delicate fish, so it's important to start with the freshest fish possible. Look for fish that is firm to the touch and has a mild, sweet smell.
Season the Fish Simply: Orange Roughy has a mild flavor, so it's important not to overpower it with too many seasonings. A simple seasoning of salt, pepper, and lemon juice will do the trick.
Cook the Fish Gently: Orange Roughy is a delicate fish, so it's important to cook it gently. Overcooking will make the fish tough and dry.
Serve the Fish with a Light Sauce: A light sauce, such as the Tomato-Cilantro Salsa, will complement the delicate flavor of the Orange Roughy without overpowering it.
Enjoy the Fish Immediately: Orange Roughy is best enjoyed immediately after it is cooked. Leftovers can be stored in the refrigerator for a few days, but they will not be as good as fresh fish.

Conclusion:

Orange Roughy is a delicious and versatile fish that can be cooked in a variety of ways. With its mild flavor and delicate texture, it is perfect for a variety of dishes, from simple grilled fish to more complex recipes. The Tomato-Cilantro Salsa is a great complement to the Orange Roughy, adding a bright and flavorful touch to the dish. Whether you are a seasoned cook or a beginner, you are sure to enjoy this recipe for Orange Roughy with Tomato-Cilantro Salsa.