No Name Orange Roughy

No Name Orange Roughy

50 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CHRIS523
Recipe by  CHRIS523

“I love orange roughy. This is a nameless recipe I just came up with using things I had on hand. It is made in a skillet, but no frying here. If you wish to omit the feta, create another distinct flavor by mixing 1/2 pound chopped mushrooms with the white wine and tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.
  2. Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.
  3. Sprinkle fish fillets with black olives and feta cheese.

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Reviews (50)

Rate This Recipe
MONARCH38
8

MONARCH38

FANTASTIC! We enjoyed this recipe very much! The sauce would be great on just about anything! I had dried rosemary leaves so I used my mortar and pestal to grind them to a fine powder, and it was good that way. Before serving, I removed the fish and added 1T cornstarch (mixed with water) to the sauce to thicken it (it was too soupy) and this turned out nicely! I used a crumbled tomato and basil feta and it just made the dish! Don't leave off the feta cheese! I also added 2t minced garlic to the sauce along with the spices, and was happy with the result! We will definitely be making this one again! Thanks for the post!

DOREENBUCH
7

DOREENBUCH

This was GREAT -- so easy and healthy!! I did add a clove of minced garlic w/ the onion. I would recommend draining the liquid from the tomatoes and reserving it, just in case you need it. I used fresh basil from my garden and this was a hit w/ my family !!! Thanks Christopher!

ka me ka thee
5

ka me ka thee

This is one great recipe! I prepared it for my family last night using a sauvignon blanc wine. After removing the fish from the simmering liquid I ladled out a little over a cup of it and added it to one cup of couscous, let it sit for about five minutes, then fluffed it with a fork. I served the fish over the couscous for a delicious meal! I also prepared "Broccoli, Corn, and Green Bean Saute" from this site. Thank you for this recipe that I will fix again soon!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

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Baked Orange Roughy Italian-Style

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