Calling all Cooks
I was needing to know how long they should cook in the oven and what temp? Do I wrap them in foil also? They are maybe 1/2 to inch in thickness. I was going to add some butter and spices but that is it. |
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I would wrap it in foil with the seasonings. as for how long - sorry my son still complains because my answer to that when he was growing up was "until its done"   |
| Well, I like to cook it in skillet w/a little oil on med-high heat. Drizzle with oj/lemon juice and cook for 5 min or until easily flaked.
BUT, if I were to cook it in the oven, I'd do 400 for 10-15 minutes *you have to cook until easily flakes w/fork* ...and ovens tend to be different. I line my sheet WITH foil, but no... I do not wrap it in the foil. |
Joahaeyo wrote: Well, I like to cook it in skillet w/a little oil on med-high heat. Drizzle with oj/lemon juice and cook for 5 min or until easily flaked.
BUT, if I were to cook it in the oven, I'd do 400 for 10-15 minutes *you have to cook until easily flakes w/fork* ...and ovens tend to be different. see like I said - until its done 
wrapping in foil will steam it and keep it from being dry. |
| 2 orange roughy fillets
2 garlic cloves, chopped finely 2 tablespoons butter 1 tablespoon olive oil salt and pepper Directions 1Preheat your oven to 375 degrees. 2Wash the fillets and pat them dry. 3Place the fillets in a baking pan and top with the garlic, olive oil and about a tablespoon of butter on each filet. Salt and pepper to taste, then put it in the oven. 4Bake for about 15-20 minutes, or until it flakes with a fork and is opaque all the way through. 5Enjoy! I find if they flake they are over done. I've developed the "touch" over the years. By touching the food, a little slight poke, you can judge doneness in fish and beef...like steaks. Similar to touching a cake to know if it's done. If the fish or steak doesn't "give" it's probably over done or well done. So a little give is good, but no mushy like raw mushy. |
| I do mine on the grill, even in the snow.
Orange roughy or Mahi-Mahi ( our favorite ) 2T butter chopped chives Ground pepper Seal in foil, place on grill for 8-10 mins. Open foil & brown. |
| I have always used the grill as well but we are out of propane. Found out after I got home. Thank you for the directions. I may try cooking in the skillet. I will flip a coin. |
| You can do the same in the oven....same directions. Foil will expand into a pocket and steam just the same, then split the foil and brown for a min or 2 under the broiler. |
| my vote is for poached fish
I like my fish poached... sounds hard, but is easy and your house will never smell of fish.... I have a poacher now, but before I had one I would use a veggie steamer, the kind that is silver metal (stainless steel?) and folds out like flower petals... I put water in the pan, then the steamer, then the fish filets, sprinkle with dill, and thin slices of lemon on top of the fish/dill. I have a lemon tree so I cover the fish with the lemon slices. Never ever store your fish after cooking with the lemon on it, the rind will leave a very bitter taste... put a lid on the pan and put the fire under it and once the water comes to a boil, it will be about 10 minutes. You will see the fish go from translucent to opaque, that is pretty much when your fish is done. I have my veggies ready for steaming and they all cook in about the same amount of time. Plate up the fish, removing the lemon slices, with the steamed veggie medley ( broc, cauli, carrots) and then drizzle a good quality EVOO (extra virgin olive oil) on everything, a grind of fresh pepper and light sprinkle of sea salt... dinner is served and easy clean up.. This is how I cook all fish. I cook salmon all the time this way, also tilapia, roughey, halibut, cod… you name it. I have a poacher now, from Wolfgang Puck’s pots and pan, all stainless and I love it, but before I had it, I would use the veggie steamer to poach my fish. |
Chauncey wrote: I do mine on the grill, even in the snow.
Orange roughy or Mahi-Mahi ( our favorite ) 2T butter chopped chives Ground pepper Seal in foil, place on grill for 8-10 mins. Open foil & brown. OOP's forgot the most important part When you open foil to brown top with grated parmagean ( sp ) |
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