Conference turris::cooks

    This recipe isn't from a cookbook just the way I like it.
     
    The fish is very watery and will lose some of its size so I cook about
    4 or 5 pieces for my husband and me.
    
    I put a few drops of oil on the filets and rub it all over.  Sprinkle
    italian seasoning, a little garlic salt, and pepper.  Dice tomatoes and
    onions and cover the fish.  I broil it about 6 minutes each side (or
    until flaky).  This fish cooks quickly.  I put foil over the broiler
    pan to keep the liquid around the fish to keep it moist.
    
    I've also baked it with lots of butter, a little sourcream and ritz
    crackers on top.  
    
    This is a great fish for anyone who doesn't like the 'taste' of fish.
    
    I would also like to mention that this fish should not have any scent
    to it when you take it out of the wrapper.  I refuse to buy thawed
    roughy because too many times I've bought it spoiled.  
    
    Kristen

    My 19 year old son makes great orange roughy.
    
    Lay filets flat and score with a knife.  Squeeze fresh lemon over fish
    and sprinkle with seasoned salt.  Put butter or oleo in fry pan and a
    little more lemon juice and fry the fish for about 3-4 min on each
    side.
    
    Excellent fish.
    
    Sandie

    We grill it with Pickapeppa sauce (a Jamaican sauce in a small bottle),
    or do it in an iron skillet on the grill with Cajun seasonings.  Any
    fish white will work this way.
    
    Terry
    

re:                    <<< Note 2539.3 by MCIS5::FRANCOLINI >>>
                            -< need name of store >-
The stuff I found the other day was at Alexander's Supermarket's Pierside
Seafood. Although I've been doing my shopping there for over six years and
this is the first time I've ever seen it . . . 

re: .1,.2 and .4 Thanks! I'll give one or two of 'em a try (till I find more
   fish!)

-Jack

    A word of warning ...  If the orange roughy you get is the same fish
    that we have here, then it's a good idea to remove all the skin before
    cooking.  Unlike many fishes, the skin of an orange roughy is
    poisonous.
    
    Serves 6
    
    6 x 100g fillets of orange roughy
    1/2 t dry mustard (the yellow English mustard powder is good)
    1 t ground ginger
    1/4 cup wholemeal flour
    2 apples, peeled and sliced into crescents
    1 1/2 cups unsweetened apple juice
    2 t lemon juice
    1/2 cup soft wholemeal breadcrumbs
    
    Mix the dry mustard, ginger and flour and coat the fish fillets well
    before placing in a casserole dish.  Place the apple crescents over the
    fish and pour over the apple juice mixed with the lemon juice.  Top
    with soft breadcrumbs and bake, covered, 180C (350F) for about 20
    minutes.  Remove cover and bake a further 15-20m minutes.  Apples will
    still be a little crisp.
    
    We serve this with mashed potato and runner beans.
    
    Note that there is no salt added.  For those of you who use salt in
    your diets, you might want to add a little to taste.
    
    Richard

    It's a great tasting fish.  We've cooked it as simply as sprinkling
    Lawry's seasoned salt on it and broiling it until flakey.
    
    You can't really go wrong with it.  :-)
    
    \Caroline

    Here's a recipe I picked up for Orange Roughie in a Microwave cooking
    class.  It has become a favorite at my house.  Measurements are
    approximate.
    
    2 good sized orange roughie filets
    Lemon Juice
    1/4 lb. imitation crab, chopped (I'm allergic to the real thing)
    1/4 - 1/2 c. mayonnaise
    3-4 chopped green onions
    1/4 c. sliced almonds
    dash of cayenne pepper
    dash of garlic salt
    
    Place one of the filets in a glass baking dish. Squeeze some lemon over
    it.  Mix the mayo, crab, onions, almonds and seasoning in bowl.  Spread
    on top of the fish filet, then place the second filet on top filling
    (sandwich-style).  Squeeze more lemon on top and sprinkle with more
    almonds if desired.  Cover dish with Saran Wrap and microwave cook for
    approximately 7 minutes per pound of fish.
    
    This is quick to put together, and very tasty.  No need to have tartar
    sauce - the filling takes its place in a much more pleasant way!!