Orange Roughy with Orange Sauce

Orange Roughy with Orange Sauce

Ingredients:

1 1/2 pounds orange roughy fillets, about 1/2-inch thick

1/2 cup milk

Salt and freshly ground black pepper to taste

1/3 cup all-purpose flour

2 tablespoons plus 1 teaspoon vegetable oil

1 tablespoon finely chopped garlic

3 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 tablespoon finely chopped flat-leaf parsley

2 teaspoons finely chopped green onion

1 tablespoon butter

Directions:

Let fillets soak in milk in shallow dish for 10 minutes. Remove fish from milk; season with salt and pepper. Dredge fish in flour, shaking off excess.Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add the fish; cook until golden on one side, about 3 minutes. Carefully turn fish over; cook second side until golden brown and fish is cooked through, 3 to 4 minutes longer. Remove fish to serving platter.

Wipe skillet clean. Reduce temperature to low. Add remaining teaspoon oil to skillet. Add garlic; cook 30 seconds; add lime, lemon and orange juices, parsley and chives. Add butter and stir until just creamy. Pour sauce over fish and serve immediately.

Makes 4 servings.

Twice Baked Potato Casserole

Ingredients:

3 pounds russet potatoes

4 ounces cream cheese

1/2 cup sour cream

4 tablespoons butter

1/3 cup heavy cream

1 teaspoon salt

1/2 cup cheddar cheese

3 pieces cooked bacon

1 tablespoon chopped chives
 
Directions:

Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft.

Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.
Serves 8