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Glazed Orange Roughy Recipe
Glazed Orange Roughy Recipe photo by Taste of Home

Glazed Orange Roughy Recipe

Publisher Photo
Dijon mustard and apricot fruit spread create a golden glaze for fish fillets in this easy entree from Jo Baker of Litchfield, Illinois. Guests won't believe you used only four ingredients to prepare this delightful full-flavored dinner.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 4 orange roughy fillets (4 ounces each)
  • 1/4 cup apricot spreadable fruit or orange marmalade
  • 2 teaspoons butter, melted
  • 2 teaspoons Dijon mustard

Nutritional Facts

1 serving equal 136 calories, 3 g fat (trace saturated fat), 23 mg cholesterol, 157 mg sodium, 10 g carbohydrate, trace fiber, 17 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

Directions

  1. Place fillets on an ungreased shallow baking pan. Broil 4-6 in. from the heat for 5-6 minutes. Combine spreadable fruit, butter and mustard; spoon over fillets. Broil 3-4 minutes longer or until fish flakes easily with a fork (do not turn). Yield: 4 servings.
Originally published as Glazed Orange Roughy in Quick Cooking January/February 2002, p42

Nutritional Facts

1 serving equal 136 calories, 3 g fat (trace saturated fat), 23 mg cholesterol, 157 mg sodium, 10 g carbohydrate, trace fiber, 17 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Glazed Orange Roughy

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 25, 2013

"I am not a fish eater and this recipe was delicious ! The glaze carmalized as it broiled. I used Schwans frozen fish and baked it first and then broiled it after with the glaze. I had 6 fillets and doubled the glaze so I would be sure to have enough. A keeper for sure !"

MY REVIEW
Reviewed Dec. 1, 2011

"This recipe was sooooooooo good. Just make sure there is enough glaze to really pile it on. It is definitely a keeper and I will be making it again."

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