Orange Roughy


  • 1/4 cup margarine, melted
  • 1 Tbsp. lemon juice
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. basil
  • 1/4 tsp. garlic powder
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  • 1 lb. orange roughy fillets
  • 1/4 cup dry bread crumbs
  • 2 Tbsp. oil


Combine margarine, lemon juice and herbs. Dredge fish in flour mixture; roll in bread crumbs. Pour oil into shallow baking pan; arrange fish in a pan in one layer. Pour margarine mixture over fish. Bake at 475 degrees F for 15 minutes or until fish flakes easily with a fork.

By Robin from Washington, IA


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November 18, 2009 Flag
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Try this recipe with flounder, sole or red snapper. Each is delicious with creamy rice.


  • 1 pkg. (5.7 oz) instant creamy chicken-flavored rice and sauce mix.
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  • 2 cups water
  • 1 Tbsp. butter or margarine
  • 1 cup fresh broccoli florets
  • 1/4 tsp. onion salt
  • 1/4 tsp. pepper
  • 1/8 tsp. dill weed
  • 1/8 tsp. paprika
  • 4 fresh or frozen orange roughy fillets (about 6 oz. ea.)
  • 1 Tbsp. olive oil


In a large saucepan, combine rice mix, water and butter. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes, or until the rice is tender. Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over the fillets. In a large skillet, cook fillets in oil over medium heat for 4 to 6 minutes on each side, or until fish flakes easily with a fork. Remove rice from the heat; let stand for 2 minutes. Serve with fish.

By Connie from Cotter, AR

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