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My review
Garlic Parmesan Orange Roughy
chibi chef
"This is a quick, flavorful dish that looks gourmet. The spread works well with other mild white fish. Serve with your favorite vegetable and couscous for an easy weeknight meal."
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Ingredients
20 m servings 253 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
- Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.
Nutrition Facts
Per Serving: 253 calories; 16.3 g fat; 3.5 g carbohydrates; 24.3 g protein; 110 mg cholesterol; 358 mg sodium. Full nutrition
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Reviews
Read all reviews 91120 Ratings
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Most helpful positive review
4/21/2009
Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (w...
Most helpful critical review
11/24/2010
This recipe is really good if you want to somewhat camouflage the taste of the fish. My husband called it a 'Crab Imperial for Fish'. Probably would not make it again as we don't like heavy sa...
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4/21/2009
Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (w...
3/30/2009
This is a scrumptious way to serve orange roughy - I didn't change a thing. Make sure you have it at least six inches from the broiler, because otherwise it will start smoking like crazy. I give...
4/8/2009
Delicious! Yum yum yum. Next time though, I will use much less mayo in the dijonaisse, and more dijon to make up for it. I also won't add any salt, and not quite as much parmesan. Hopefully ...
11/13/2009
This is wonderfully easy, FAST and fool-proof! This recipe can be used on any light flavored fish very well. I actually broiled some bay scallops and sprinkled them on top of the fish for an e...
11/24/2010
This recipe is really good if you want to somewhat camouflage the taste of the fish. My husband called it a 'Crab Imperial for Fish'. Probably would not make it again as we don't like heavy sa...
3/21/2009
OK, my husband and I DEVOURED this tonight - great recipe. I "tweeked" the topping a little and it was still awesome. Serve with a salad and a glass of Sauvignon Blanc and you've got a winner!...
12/6/2011
This is fabulous but I am trying to watch the calories so I cut the butter in half and completely took took out the mayo...I put lemon on the fish beforehand and this was still FABULOUS! I will...