Orange Roughy Under Orange Sauce Recipe

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Orange Roughy Under Orange Sauce Ingredients

2 lb orange roughy fillets
1 tbsp margarine
1 tsp flour
1/2 cup orange juice
2 tsp lemon juice
1 dash nutmeg

A Recipe for
Orange Roughy Under Orange Sauce

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Orange Roughy Under Orange Sauce from the recipe cookbook of Recipes-to-go (Fruit)

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Orange Roughy Under Orange Sauce

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Orange Roughy Under Orange Sauce Directions

Cut orange roughy into 8 portions and set aside. Melt the margarine
in a pan and add flour, stirring until well blended. Mix in remaining
ingredients, stirring over low heat until thickened. Broil orange
roughy 4 inches from heat until fresh flakes when tested with a fork.
Pour orange sauce over the fish and serve immediately.

Serves: 8

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Orange Roughy Under Orange Sauce Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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