Best Orange Roughy With Rice Recipes

ORANGE ROUGHY WITH RICE

Orange Roughy with Rice image

Orange roughy is a great fish for this mild, yet tasty meal. Flounder, sole or red snapper will also work in this recipe.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (5.7 ounces) instant creamy chicken-flavored rice and sauce mix
2 cups water
1 tablespoon butter, optional
1 cup fresh broccoli florets
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1/8 teaspoon paprika
4 orange roughy fillets (6 ounces each)
1 tablespoon olive oil

Steps:

In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender., Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. , Remove rice from the heat; let stand for 2 minutes. Serve with fish.

Nutrition Facts : Calories 320 calories, Fat 8g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

ORANGE ROUGHY WITH FENNEL RICE

Orange Roughy with Fennel Rice image

Dinner ready in 20 minutes! Enjoy this mouth-watering fish cooked with rice, spinach and fennel - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped fennel bulb
1 small onion, chopped (1/4 cup)
2 tablespoons water
2 cups chicken broth
1 cup uncooked regular long-grain white rice
1 cup shredded fresh spinach
1 lb orange roughy, sole or other delicate- to medium-texture fish fillets (about 3/4 inch thick)
Paprika
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
Lemon wedges

Steps:

In 10-inch nonstick skillet, cook fennel and onion in water over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
Cut fish fillets into 4 serving pieces. Place on rice mixture. Cover; simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.
Sprinkle fish with paprika and tarragon. Serve with lemon wedges.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g