Sarah Kendlick of Washington, Pa., got the idea for today's Countdown recipe for Citrus Orange Roughy from a restaurant chain.
"I tried to duplicate a dish we had at Eat'n Park," she said. "We're trying to eat more fish, and my husband likes it fixed this way very much."
It's a perfect Countdown recipe, too, because it's simple, fast, flavorful, filling and makes an eye-catching presentation.
A retired nurse, Sarah likes to serve this entree with sweet potatoes that have been pricked and microwaved until soft.
Besides cooking, she enjoys quilting, though she doesn't belong to a quilting group anymore.
She and husband Charles, a retired carpenter, have three children, Chuck, Connie and Michael, who live in Western Pennsylvania, and an American Eskimo dog named Cody.
Although Citrus Orange Roughy is baked uncovered, she recommends covering it for the first few minutes if the fish is crowded in the baking dish.
Citrus Orange Roughy
2 pounds orange roughy
2 tablespoons butter
1 large onion, sliced
1/2 cup orange juice
1 tablespoon lemon juice
1 teaspoon garlic salt
1 1/2 teaspoons lemon pepper seasoning
Preheat oven to 450 degrees.
Place fish in a 13-by-9-inch baking dish. In a separate pan, cook onion in butter until tender. Spread onion mixture on fish. Pour orange and lemon juice over all. Season with garlic salt and lemon pepper. Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork. Serves 4 to 6.
Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
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Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.
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