Orange roughy skillet

1 servings

Ingredients

Quantity Ingredient
ORANGE ROUGHY SKILLET
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Directions

If "New Zealand" were the clue in a word association game, surely the corect answer would be either kiwi fruit or orange roughy. Both are fairly new exports of New Zealand that have been received with much enthusiasm by U.S. consumers, the orange roughy since 1982. Available year round, it is most abundant from May too July and October to February.

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SELECTION: Orange roughy is most commonly available, fresh and frozen, a fillets. Plan to purchase ⅓ pound per serving.

PREPARATION: Orange roughy has very white flesh, a mild delicate flavor and a fairly fine flake. It may be prepared in a variety of ways, and is especially suitable for baking, broiling and sauteing.

Any recipe for flounder or sole may be successfully adapted for orange roughy. INGREDIENTS: 1½ lb Roughy fillets 4 m Potatoes; sliced and boiled 1 cn Light Mushroom Soup 1 ½ c Low-Fat Milk 1 tb Worcestershire Sauce ½ c Frozen Green Peas 1 tb Butter 2 tb Onion; minced DIRECTIONS: Mix potatoes, soup, milk, Worcestershire and peas in alarge bowl; set aside. In a large skillet over medium heat, melt butter; add onion and saute for about 1 minute, then add add fish and cook for another 2 minutes. Turn fish and add potato mixture. Cover and heat for 8 minutes. Yields 6 servings. Cooking Time: 30 minutes NUTRIENT ANALYSIS PER SERVING: Calories (296); Protein (27g); Carbohydrates (28g); Fat (8g); Cholesterol (71mg); Dietary Fiber (2g); Sodium (591mg); [24% calories from fat] 1994 rights reserved by TRY-FOODS INTERNATIONAL INC. Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 08-13-95

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