No Name Orange Roughy Recipe - Allrecipes.com
No Name Orange Roughy Recipe
  • READY IN 30 mins

No Name Orange Roughy

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Feb 24, 2005

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!

 
Most Helpful Critical Review
Aug 07, 2007

I am the rare person who didn't like this recipe... I was skeptical about it to begin with because I had a feeling the flavors would overpower the fish, which is a very delicate tasting one. All of the flavors did turn out, for me, to be too strong. If you don't enjoy the flavor of orange roughy on its own, I would suggest making this and serving it on alongside some nice hot buttered angel hair or other thin pasta. Otherwise, try one of the orange/lemon juice based orange roughy recipes on the site.

 
Sep 11, 2003

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!

 
Jul 28, 2006

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!

 
Aug 29, 2003

Very good. Next time I will try the previous reviewers suggestion and add a little garlic and used fresh herbs. I did use the juice from the tomatoes and almost had to add water because all of the liquid was evaporating (I only made 1 filet.)

 
Feb 26, 2007

Yet another review of 5 stars. Perfect combo for Orange Roughy. As other reviewers have said, the cheese makes this dish! And as other reviewers said, let the liquid reduce a bit before adding the fish.

 
Dec 12, 2006

This was really good and easy to make. I added garlic along with the green onion to the olive oil. Also, like another reviewer suggested, allow the wine and tomato mixture to reduce by about 2/3 before adding the fish otherwise it will be very soupy. This was very tasty and light. I will make it again!

 
Aug 29, 2003

My husband loved it, and he usually doesn't like fish. Serve w/o the feta to lower the fat... it stills tastes great and is super quick & easy!!

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 936 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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