Orange Roughy, Salt, Water.

Cook thoroughly. Do not refreeze. Thaw Before Cooking. To Thaw: Remove fillets from vacuum wrap. Place in refrigerator approximately 24 hours or until thawed. For Quick Thaw: Place vacuum wrapped fillets in a bowl and submerge in cold water. Place bowl n the refrigerator approximately 1-2 hours or until thawed. Use immediately after thawing. Simple cooking instructions: for best taste & texture, bake or broil the orange roughy fillets. Bake: (1) Preheat oven to 425 degrees F. Place fillet in lightly oiled shallow baking dish. (2) Season with salt, pepper, and butter or margarine. (3) Bake 6 to 10 minutes per inch of thickness of fillet until it is just opaque throughout. Broil: (1) Preheat broiler. If desired season fish with salt, pepper, and lemon juice. (2) Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet. (3) Test flaking at thickest part of fillet. Pan Fry: (1) Fry a single layer of fillets in a skillet with hot oil (350 degrees F) until golden brown or until fish flakes easily. (2) Drain on paper towels and serve immediately. Caution: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven. Home made citrus orange roughy recipe: ingredients: 1 lb. Orange Roughy fillets, 1/2 cup milk, 1/4 tsp. salt, 1/3 cup all-purpose flour, 1 1/2 Tbsp, olive oil, 1 Tbsp. garlic, minced, 3 Tbsp, fresh lime juice, 2 Tbsp. lemon juice, 1 Tbsp. orange juice, 1 Tbsp. fresh parsley, chopped, 2 Tbsp. green onion, thinly sliced, 1 Tbsp. butter. Soak fish in milk for 10 minutes. Remove, sprinkle with salt and dredge in flour. Heat 2 Tbsp. oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove lit to a serving platter. Wipe frying pan clean. Reduce heat to low. add remaining oil and cook garlic, 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter swirl in pan until just creamy. Pour sauce over fish and serve.

Keep frozen.

Tear here to open reseal to keep fresh.